Olive risotto fish medallions
Olive risotto and olive oil fish medallions coated in green olive tapenade
Ingredients
- 1 cup Arborio rice
- 400g tin tomatoes or fresh
- 12 black olives pitted
- 1 brown onion chopped
- 3 garlic cloves chopped
- 1 tsp hot chilli powder or hot Hungarian/Spanish paprika
- 750ml vegetable stock extra if needed
Olive oil fish medallions
- 4 fish medallions frozen
- Salt and pepper to season
- Green olive tapenade to coat fish
- Extra virgin olive oil a good drizzle
- 1 juice of fresh lemon
Instructions
- Pre-soak rice for 20 minutes then rinse before cooking.
- Blend onion, garlic and tomatoes until almost smooth.
- Warm frying pan adding a tablespoon of olive oil.
- Add cup rice and gently fry in the oil for 3-4 minutes on a medium heat.
- Slowly add stock a portion at a time, stirring with a spatula.
- Replenish liquid frequently, don't allow it to stick to the pan.
- Once stock as reduced by about half, add the blended tomato mix.
- Cook rice for 20-30 minutes in total, until all liquid is absorbed.
- If necessary add a little more stock, if needed so risotto looks creamy.
- Before roving from stove, add a good glug of extra virgin olive oil.
Fish dish
- Preheat oven to 200 ℃, and place fish medallions in a small ovenproof dish.
- Season lightly and drizzle with olive oil.
- Coat with green olive tapenade.
- Cook for 20 minutes.
- Squeeze fresh lemon juice over the top before serving.
Notes
If you prefer less heat in the dish - milder but just as flavourful - substitute the hot chilli powder for hot Hungarian or Spanish paprika.