INGREDIENTS

• 3 – 4 portions of 180g to 200g fresh sword fish fillets clean and patted dry.
• Salt and pepper
• Extra virgin olive oil
• 1 onion finely chopped
• I stalk of celery finely chopped
• 250g risotto rice
• 1 litre veg or fish stock
• 400ml dry white wine (optional)
• 100g unsalted butter
• Finely grated and chopped zest of 2 lemons
• 20g finely sliced spring onions
• Grated parmesan cheese  50g

METHOD

STEP 1

1. In a medium sauce pan, sauté onions and celery on a low to medium heat.
2. Add risotto and allow rice to toast slightly
3. Add all the wine and allow all the wine to cook away.
4. Turn heat to low and add 1 ladle at a time of the stock; allow stock to cook away before adding the next ladle.
5. Continue till all stock is added and cook until rice is tender.
6. Remove from heat and add seasoning, lemon zest, spring onion, butter, cheese and serve.

Method: STEP 2

1. Season sword fish with salt and pepper, rub with olive oil and gently massage seasoning into fish.
2. In a medium to large thick based or non-stick pan heat remaining oil ensure the oil is hot before gently placing each piece of fish in the pan.
3. Allow each piece of fish to get a beautiful sear, turn after 30 – 40 seconds each side. REMEMBER NO COLOUR MEANS NO FLAVOUR.
4. Set seared fish on top of risotto, served with oven roasted baby fennel and oven roasted halved cherry tomatoes.