A gorgeous fillet of flaky yellowtail sits atop a citrus-infused baked risotto. With a gremolata of parsley, breadcrumbs and garlic. Topped with blistered baby tomatoes and sprinkled with pine nuts, this dish is a flavour dream!
Yellowtail & Baked Citrus Risotto
Yellowtail & Baked Citrus Risotto
with a gremolata & blistered baby tomatoes
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 60 minutes
Ingredients:
- Arborio Rice
- Baby Tomato Medley
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Lemon
- Lemons
- Line-caught Yellowtail Fillet
- Line-caught Yellowtail Fillets
- Onion
- Onions
- Orange Juice
- Panko Breadcrumbs
- Pine Nuts
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
- Paper Towel
DON’T PINE AFTER ME
Preheat the oven to 180°C. Boil a full kettle. Dilute the stock with 400ml of boiling water. Place the pine nuts in a pot (large enough for the risotto) over a medium heat. Toast the pine nuts for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.
RAVISHING RISOTTO
Return the pot to a medium heat with a drizzle of oil. When hot, fry the diced onion for 4-5 minutes until soft and translucent. Stir through the rice for about 30 seconds. Add ½ the diluted stock and mix until fully combined. Leave to simmer for 6-7 minutes or until most of the liquid has been absorbed, mixing occasionally. Add the remaining diluted stock and bring to a boil. Once boiling, place in a small oven proof dish. Pop in the hot oven and bake for 15-20 minutes until all the liquid has been absorbed and the rice is cooked, mixing halfway.
BLISTERED TOMATOES
Place a pan over a medium heat with a drizzle of oil. When hot, fry the halved tomatoes for 3-4 minutes until lightly charred and blistered. Remove from the pan and season to taste.
PARSLEY GREMOLATA
Return the pan, wiped down if necessary, to a medium heat with a knob of butter or a drizzle of oil. When hot, add the breadcrumbs and fry for 2-3 minutes until lightly toasted. In the final minute, add the grated garlic and fry until fragrant, shifting constantly. Remove from the heat on completion. Mix through ½ the chopped parsley and seasoning. Remove from the pan on completion.
YUMMY YELLOWTAIL
When the risotto has 5-10 minutes to go, pat the yellowtail dry with some paper towel and season. Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil. When hot, fry the fish, skin-side down, for 3-5 minutes until the skin is turning crispy and golden. Flip, add a knob of butter (optional) and cook for a further 2-3 minutes until cooked through. When the risotto is done, drain any excess liquid if necessary, and stir through the juice of 1 lemon wedge, the orange juice, lemon zest, seasoning, and a knob of butter (optional).
FISH FEAST!
Make a bed of the citrus baked risotto. Top with the yellowtail and coat in the parsley gremolata. Scatter over the blistered baby tomatoes and sprinkle over the toasted pine nuts and remaining parsley. Gorgeous, Chef!
Pine Nuts - 10g
Onion - 1
Arborio Rice - 100ml
Vegetable Stock - 5ml
Baby Tomato Medley - 80g
Panko Breadcrumbs - 50ml
Garlic Clove - 1
Fresh Parsley - 3g
Line-caught Yellowtail Fillet - 1
Orange Juice - 15ml
Lemon - 1
DON’T PINE AFTER ME
Preheat the oven to 180°C. Boil a full kettle. Dilute the stock with 800ml of boiling water. Place the pine nuts in a pot (large enough for the risotto) over a medium heat. Toast the pine nuts for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.
RAVISHING RISOTTO
Return the pot to a medium heat with a drizzle of oil. When hot, fry the diced onion for 5-6 minutes until soft and translucent. Stir through the rice for about a minute. Add ½ the diluted stock and mix until fully combined. Leave to simmer for 7-8 minutes or until most of the liquid has been absorbed, mixing occasionally. Add the remaining diluted stock and bring to a boil. Once boiling, place in a small oven proof dish. Pop in the hot oven and bake for 15-20 minutes until all the liquid has been absorbed and the rice is cooked, mixing halfway.
BLISTERED TOMATOES
Place a pan over a medium heat with a drizzle of oil. When hot, fry the halved tomatoes for 3-4 minutes until lightly charred and blistered. Remove from the pan and season to taste.
PARSLEY GREMOLATA
Return the pan, wiped down if necessary, to a medium heat with a knob of butter or a drizzle of oil. When hot, add the breadcrumbs and fry for 2-3 minutes until lightly toasted. In the final minute, add the grated garlic and fry until fragrant, shifting constantly. Remove from the heat on completion. Mix through ½ the chopped parsley and seasoning. Remove from the pan on completion.
YUMMY YELLOWTAIL
When the risotto has 5-10 minutes to go, pat the yellowtail dry with some paper towel and season. Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil. When hot, fry the fish, skin-side down, for 3-5 minutes until the skin is turning crispy and golden. Flip, add a knob of butter (optional) and cook for a further 2-3 minutes until cooked through. When the risotto is done, drain any excess liquid if necessary, and stir through the juice of 2 lemon wedges, the orange juice, lemon zest, seasoning, and a knob of butter (optional).
FISH FEAST!
Make a bed of the citrus baked risotto. Top with the yellowtail and coat in the parsley gremolata. Scatter over the blistered baby tomatoes and sprinkle over the toasted pine nuts and remaining parsley. Gorgeous, Chef!
Pine Nuts - 20g
Onion - 1
Arborio Rice - 200ml
Vegetable Stock - 10ml
Baby Tomato Medley - 160g
Panko Breadcrumbs - 100ml
Garlic Cloves - 2
Fresh Parsley - 5g
Line-caught Yellowtail Fillets - 2
Orange Juice - 30ml
Lemon - 1
DON’T PINE AFTER ME
Preheat the oven to 180°C. Boil a full kettle. Dilute the stock with 1,2L of boiling water. Place the pine nuts in a pot (large enough for the risotto) over a medium heat. Toast the pine nuts for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.
RAVISHING RISOTTO
Return the pot to a medium heat with a drizzle of oil. When hot, fry the diced onion for 5-6 minutes until soft and translucent. Stir through the rice for about a minute. Add ½ the diluted stock and mix until fully combined. Leave to simmer for 9-10 minutes or until most of the liquid has been absorbed, mixing occasionally. Add the remaining diluted stock and bring to a boil. Once boiling, place in an oven proof dish. Pop in the hot oven and bake for 20-25 minutes until all the liquid has been absorbed and the rice is cooked, mixing halfway.
BLISTERED TOMATOES
Place a pan over a medium heat with a drizzle of oil. When hot, fry the halved tomatoes for 4-5 minutes until lightly charred and blistered. Remove from the pan and season to taste.
PARSLEY GREMOLATA
Return the pan, wiped down if necessary, to a medium heat with a knob of butter or a drizzle of oil. When hot, add the breadcrumbs and fry for 3-4 minutes until lightly toasted. In the final minute, add the grated garlic and fry until fragrant, shifting constantly. Remove from the heat on completion. Mix through ½ the chopped parsley and seasoning. Remove from the pan on completion.
YUMMY YELLOWTAIL
When the risotto has 5-10 minutes to go, pat the yellowtail dry with some paper towel and season. Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil. When hot, fry the fish, skin-side down, for 3-5 minutes until the skin is turning crispy and golden. Flip, add a knob of butter (optional) and cook for a further 2-3 minutes until cooked through. When the risotto is done, drain any excess liquid if necessary, and stir through the juice of 3 lemon wedges, the orange juice, lemon zest, seasoning, and a knob of butter (optional).
FISH FEAST!
Make a bed of the citrus baked risotto. Top with the yellowtail and coat in the parsley gremolata. Scatter over the blistered baby tomatoes and sprinkle over the toasted pine nuts and remaining parsley. Gorgeous, Chef!
Pine Nuts - 30g
Onions - 2
Arborio Rice - 300ml
Vegetable Stock - 15ml
Baby Tomato Medley - 240g
Panko Breadcrumbs - 150ml
Garlic Cloves - 3
Fresh Parsley - 8g
Line-caught Yellowtail Fillets - 3
Orange Juice - 45ml
Lemons - 2
DON’T PINE AFTER ME
Preheat the oven to 180°C. Boil a full kettle. Dilute the stock with 1,5L of boiling water. Place the pine nuts in a pot (large enough for the risotto) over a medium heat. Toast the pine nuts for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.
RAVISHING RISOTTO
Return the pot to a medium heat with a drizzle of oil. When hot, fry the diced onion for 6-8 minutes until soft and translucent. Stir through the rice for about a minute. Add ½ the diluted stock and mix until fully combined. Leave to simmer for 10-12 minutes or until most of the liquid has been absorbed, mixing occasionally. Add the remaining diluted stock and bring to a boil. Once boiling, place in an oven proof dish. Pop in the hot oven and bake for 20-25 minutes until all the liquid has been absorbed and the rice is cooked, mixing halfway.
BLISTERED TOMATOES
Place a pan over a medium heat with a drizzle of oil. When hot, fry the halved tomatoes for 4-5 minutes until lightly charred and blistered. Remove from the pan and season to taste.
PARSLEY GREMOLATA
Return the pan, wiped down if necessary, to a medium heat with a knob of butter or a drizzle of oil. When hot, add the breadcrumbs and fry for 3-4 minutes until lightly toasted. In the final minute, add the grated garlic and fry until fragrant, shifting constantly. Remove from the heat on completion. Mix through ½ the chopped parsley and seasoning. Remove from the pan on completion.
YUMMY YELLOWTAIL
When the risotto has 5-10 minutes to go, pat the yellowtail dry with some paper towel and season. Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil. When hot, fry the fish, skin-side down, for 3-5 minutes until the skin is turning crispy and golden. Flip, add a knob of butter (optional) and cook for a further 2-3 minutes until cooked through. When the risotto is done, drain any excess liquid if necessary, and stir through the juice of 4 lemon wedges, the orange juice, lemon zest, seasoning, and a knob of butter (optional).
FISH FEAST!
Make a bed of the citrus baked risotto. Top with the yellowtail and coat in the parsley gremolata. Scatter over the blistered baby tomatoes and sprinkle over the toasted pine nuts and remaining parsley. Gorgeous, Chef!
Pine Nuts - 40g
Onions - 2
Arborio Rice - 400ml
Vegetable Stock - 20ml
Baby Tomato Medley - 320g
Panko Breadcrumbs - 200ml
Garlic Cloves - 4
Fresh Parsley - 10g
Line-caught Yellowtail Fillets - 4
Orange Juice - 60ml
Lemons - 2
Woolies Products in this dish
