Pan Roasted Cod on Spinach Basil Risotto with Lemon Butter Sauce #SundaySupper

When my husband and I traveled to Ireland I was surprised to find that the Emerald Island is a foodie’s delight! Before my visit I associated Ireland with Corned Beef & Cabbage and lots of potatoes. Never in my wildest thoughts did I ever think about all of the delicious fish they might enjoy. I mean – they are an island! Why I never put the two together I do not know. Now when I think of Ireland I am flooded with memories of all of the delicious fish that I enjoyed on my visit. The food was simply amazing and we enjoyed a number of excellent restaurants during our travels there.

Ireland

So when my friends at Sunday Supper were looking to spread the word on many Healthy Green Recipes for St. Patrick’s Day, I immediately thought of cod served on a bed of creamy spinach basil risotto. It is a dish that is green, healthy, and takes me right back to Ireland.

Pan Roasted Cod on Spinach Basil Risotto

Pan Roasted Cod on Spinach Basil Risotto

This dish has two basic parts: the cod and the risotto. You will find a printable version of the recipe at the bottom of this post.

Cod on Spinach Basil Risotto

Spinach Basil Risotto

Ingredients

  • 2 cloves Garlic
  • 2 cups Packed Basil Leaves
  • 1 cup Spinach Leaves
  • 1/4 cup Olive Oil (I used Basil Olive Oil)
  • 3 Tablespoons Fresh Lemon Juice
  • 4 Tablespoons Olive Oil
  • 1/2 Yellow Onion, Diced Small
  • 1-1/2 cup Arborio Rice
  • 1 cup Dry White Wine
  • 5 cups Vegetable Or Chicken Stock
  • Salt

Directions

  1. To make the pesto, combine garlic, basil, spinach, olive oil and lemon juice in a food processor. Puree until smooth and then season with salt. Set aside. Spinach Basil Pesto
  2. To make the risotto, in a large pan over medium heat, add the olive oil and onion. Saute the onion, stirring often until translucent and soft, about 5 minutes.
  3. While onions are cooking bring stock to a simmer over low heat in a separate small pot.
  4. When the onions become translucent, add the rice to the onion mixture. Stir to coat the rice with the onion and oil. Cook, stirring for 2 minutes. Spinach Basil Risotto
  5. Add wine to rice and stir, scraping any bits from the bottom of the pan.
  6. As the wine cooks off, add a large ladle of stock and continue to cook and stir.
  7. As the stock cooks off, add another ladle of stock.
  8. Continue this process of adding stock and cooking it off, stirring continuously.
  9. Once most of the stock has been added, about 20 minutes into the process, add the pesto and any remaining stick.
  10. Continue cooking until all liquid is absorbed and the rice is tender. Season with salt to taste.

Spinach Basil Risotto

For the cod:

  • Rinse fish, pat dry, and season both sides with salt and pepper.
  • In a large sauté pan over medium heat, add 1 – 2 tablespoons of olive oil.
  • After oil is heated, lay fish in pan. Cook for 4 minutes.
  • Using a spatula, gently flip fish. Squeeze juice of 1/2 lemon over fish.
  • Reduce heat to low, cover pan and cook for 2 minutes.

I start cooking the fish before the risotto is done, so that everything will be done at the same time. The Risotto takes about 25 – 30 minutes and the fish takes about 6-7 minutes. Put the fish in the pan just before you add the pesto sauce to the rice mixture. Everything should finish up about the same time.

I love this dinner just as is; my husband loves to drizzle a bit of lemon butter sauce on top. To make a easy lemon butter sauce simply stir together 3 tablespoons of melted butter, 2 teaspoons of fresh lemon juice, and 1 teaspoons of fresh chopped parsley until blended together.

This dish is simply delicious! The flavors of the light flakey cod and the creamy basil spinach risotto perfectly complement each other.

IMG_3463

With Saint Patrick’s Day right around the corner, many of use have green on the mind. One fun tradition I have with my students is to have a green potluck in the classroom on St. Patrick’s Day. They love to eat green!

Green Potluck

Green is the theme this week, and my friends at Sunday Supper know all about Healthy Green Recipes!

Here are some of the best green recipes around – recipes for breakfasts, salads, entrees, and even desserts! There are so many fun and delicious ways to eat your greens! Check them out. Thank you to Chrisite of A Kitchen Hoor’s Adventures and Cricket of Cricket’s Confections for hosting this event!

Best Breakfasts

Must Make Main Dishes

Scrumptious Salads

Stunning Sides

Dreamy Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Pan Roasted Cod on Spinach Basil Risotto

Spinach Basil Risotto #SundaySupper

Spinach Basil Risotto #SundaySupper

Ingredients

  • 2 cloves Garlic
  • 2 cups Packed Basil Leaves
  • 1 cup Spinach Leaves
  • 1/4 cup Olive Oil (I used Basil Olive Oil)
  • 3 Tablespoons Fresh Lemon Juice
  • 4 Tablespoons Olive Oil
  • 1/2 Yellow Onion, Diced Small
  • 1-1/2 cup Arborio Rice
  • 1 cup Dry White Wine
  • 5 cups Vegetable Or Chicken Stock
  • Salt

Instructions

  1. To make the pesto, combine garlic, basil, spinach, olive oil and lemon juice in a food processor. Puree until smooth and then season with salt. Set aside.
  2. To make the risotto, in a large pan over medium heat, add the olive oil and onion. Saute the onion, stirring often until translucent and soft, about 5 minutes.
  3. While onions are cooking bring stock to a simmer over low heat in a separate small pot.
  4. When the onions become translucent, add the rice to the onion mixture. Stir to coat the rice with the onion and oil. Cook, stirring for 2 minutes.
  5. Add wine to rice and stir, scraping any bits from the bottom of the pan.
  6. As the wine cooks off, add a large ladle of stock and continue to cook and stir.
  7. As the stock cooks off, add another ladle of stock.
  8. Continue this process of adding stock and cooking it off, stirring continuously.
  9. Once most of the stock has been added, about 20 minutes into the process, add the pesto and any remaining stick.
  10. Continue cooking until all liquid is absorbed and the rice is tender. Season with salt to taste.
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11 Replies to “Pan Roasted Cod on Spinach Basil Risotto with Lemon Butter Sauce #SundaySupper”

  1. It’s been too long since I’ve made risotto. What a fabulous meal.
    And those photographs are stunning – Ireland is going on my list!

    1. Thanks, Lauren! I miss Ireland – I hope you make it there one day.

  2. This risotto sounds perfect for a flaky white fish!

    1. Yes, they go together perfectly!

  3. Love that risotto and cod is one of our favorite fish to prepare. Your plate is an epitome of what a Spring dinner should be.

    1. Thanks, Wendy. This is one of my favorite times of the year!

  4. Oooh this sounds SO good. We love cod and risotto, and this combination looks great!

    1. Thanks, Sarah! I hope you get a chance to enjoy it!

  5. Love your photos! That spinach basil risotto looks perfect!

    1. Thanks, Tara. It tastes as good as it looks!

  6. […] Pan Roasted Cod on Spinach Basil Risotto with Lemon Butter Sauce by Positively Stacey […]

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