Fish
Fresh white fish fillets seasoned with lemon pepper and juice, served on top of a cheat’s risotto with hidden greens and Philadelphia cheese.
No fish option - white fish fillets are replaced with chicken schnitzels.
No fish option - white fish fillets are replaced with chicken schnitzels.
1. Place rice in a saucepan, cover with x 1.5 amount of water. Cover with a lid, cook on lowest heat for 10-15 minutes. Remove from heat, stand for 5 minutes.
2. Heat a large pan with 2 tbsp oil. Slice leek and celery, add to pan as you go. Crush in garlic and add thyme (see notes). Cook over medium heat for 5 minutes or until softened.
3. Grate lemon zest and add to pan along with spinach (roughly chop if desired).
Dice cream cheese and add along with crumbled stock cube and 1 1/2 cups water. Stir until combined.
4. Heat a second frypan with oil/butter. Add fish and cook or 2-3 minutes on each aside or until cooked through. Season with salt and 1 tsp lemon pepper. Squeeze over juice from 1/2 lemon.
5. In the meantime, fluff the cooked rice with a fork to loosen, toss into vegetable pan and heat for 4-5 minutes, stirring. Season to taste with salt and pepper.
Trim and slice sugar snap peas.
6. Serve risotto topped with lemon fish and sugar snap peas. Cut remaining lemon into wedges and serve on the side.
Notes:
To quickly remove thyme leaves - place your fingers at the bottom of the stem, hold upside down and firmly slide the leaves down.
Break fish into pieces and stir through the risotto if preferred. Sugar snaps can also be stirred through if you like them warmed.
No fish option - white fish fillets are replaced with chicken schnitzels.
Increase cooking time to 4-5 minutes on each side or until cooked through.
2. Heat a large pan with 2 tbsp oil. Slice leek and celery, add to pan as you go. Crush in garlic and add thyme (see notes). Cook over medium heat for 5 minutes or until softened.
3. Grate lemon zest and add to pan along with spinach (roughly chop if desired).
Dice cream cheese and add along with crumbled stock cube and 1 1/2 cups water. Stir until combined.
4. Heat a second frypan with oil/butter. Add fish and cook or 2-3 minutes on each aside or until cooked through. Season with salt and 1 tsp lemon pepper. Squeeze over juice from 1/2 lemon.
5. In the meantime, fluff the cooked rice with a fork to loosen, toss into vegetable pan and heat for 4-5 minutes, stirring. Season to taste with salt and pepper.
Trim and slice sugar snap peas.
6. Serve risotto topped with lemon fish and sugar snap peas. Cut remaining lemon into wedges and serve on the side.
Notes:
To quickly remove thyme leaves - place your fingers at the bottom of the stem, hold upside down and firmly slide the leaves down.
Break fish into pieces and stir through the risotto if preferred. Sugar snaps can also be stirred through if you like them warmed.
No fish option - white fish fillets are replaced with chicken schnitzels.
Increase cooking time to 4-5 minutes on each side or until cooked through.
basmati rice 300g
Leek 1
Celery 2 sticks
Thyme 1/3 packet
lemon 1
Baby spinach 1/2 bag (100g)
Philadelphia cream cheese 1/3 block (80g)
White fish fillets 2 packets
Sugar snap peas 1/2 bag (125g)
From your pantry:
oil (for cooking), salt, pepper, garlic (1-2 cloves), chicken stock cube (1), lemon pepper
Leek 1
Celery 2 sticks
Thyme 1/3 packet
lemon 1
Baby spinach 1/2 bag (100g)
Philadelphia cream cheese 1/3 block (80g)
White fish fillets 2 packets
Sugar snap peas 1/2 bag (125g)
From your pantry:
oil (for cooking), salt, pepper, garlic (1-2 cloves), chicken stock cube (1), lemon pepper
