Cod Fillet Gratinated with Herbs served with Tomato Risotto

Ingredients

• 1 onion
• 4 tomatoes
• 250 g Risotto rice
• 2 tbsp olive oil
• 1 tsp tomato paste
• 200 ml dry white wine
• 750 ml poultry broth (or vegetable broth)
• 50 g grated Parmesan
• Salt
• Pepper (freshly ground)
• 150 g shrimp (pre-cooked)
• 1 tbsp chives sprigs
• 4 cod fillets (about 160 g each)
• Salt
• Pepper (freshly ground)
• 5 tbsp olive oil
• 50 g breadcrumbs
• 20 g ground almonds
• 1 tsp sharp mustard
• 2 tbsp freshly chopped herbs (e.g. parsley, thyme, rosemary)

Instructions

1. 1.

   For the risotto, peel and finely dice the onion. Wash, quarter, core, and dice the tomatoes. Sauté the onion with the rice in hot oil until translucent, stir in tomato paste, then deglaze with white wine. Add tomatoes and gradually pour in broth over 15‑20 minutes while stirring, until the rice is al dente and the risotto is creamy. Finally fold in Parmesan, shrimp, and chives, seasoning with salt and pepper.

2. 2.

   Preheat the oven to its grill setting.

3. 3.

   Wash the fish, pat dry, season with salt and pepper, then sear in a non‑stick pan with 2 tbsp hot oil for 4‑5 minutes per side until golden brown and nearly cooked through. Mix breadcrumbs, almonds, mustard, herbs, and olive oil; spread over the fillets. Place on a baking tray and broil in the oven for 3‑4 minutes until golden brown. Serve atop the risotto.