Ocean perch is similar in texture to blue cod, the flesh is lean, moist and flaky making it perfect for frying with garlic, chilli and butter. Serve pan-fried ocean perch with white wine risotto.
White Wine Risotto with Chilli and Pan-Fried Fish Recipe
Serves 4
Ingredients:
80g unsalted butter
1 onion, finely chopped
1/3 cup white wine
1 ½ cups arborio rice
Piece of parmesan rind (optional)
1 litre hot good quality fish stock
2 tbsp extra virgin olive oil
4 x 150g fillets ocean perch
2 garlic cloves, thinly sliced
1 long red chilli, seeds removed and finely chopped
2 tbsp lemon juice
1 tbsp finely chopped chives
Method:
Melt half the butter (40g) in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 4-5 minutes or until softened. Add the wine and cook for 1 minute, or until evaporated. Add the rice and parmesan rind (if using) and stir to coat in the butter.
Mix the stock and 2 cups of hot water together. Gradually add the stock, 1 cup at a time, adding more once completely absorbed, and cook, stirring frequently, for 20-25 minutes or until the rice is al dente. Remove the parmesan rind and discard.
Meanwhile, heat oil in a large, non-stick frying pan over high heat. Add the fish, skin side down and cook for 3 minutes. Turn, add the garlic, chilli and remaining butter and cook for 1 minute. Add lemon juice and take off the heat. Divide the risotto between bowls. Top with the fish and serve with chives.
