Only a few dishes can match the delightful combination of flavors and textures found in Baked Lemon Herb Cod with Spring Pea Risotto. This recipe brings together tender cod fillets infused with the refreshing tang of lemon and herbs, served alongside a creamy and vibrant spring pea risotto. The result is a dish that is not only visually appealing but also a true feast for the senses. So let’s dive into the process of creating this exceptional culinary experience.

Ingredients:

For the Baked Lemon Herb Cod:

• 4 cod fillets
• 2 lemons (juice and zest)
• 2 tablespoons fresh parsley, finely chopped
• 2 tablespoons fresh dill, finely chopped
• 2 tablespoons olive oil
• Salt and pepper to taste

For the Spring Pea Risotto:

• 1 ½ cups Arborio rice
• 4 cups vegetable or chicken broth
• 1 cup fresh or frozen peas
• 1 onion, finely chopped
• 3 cloves of garlic, minced
• ½ cup dry white wine
• 2 tablespoons butter
• ¼ cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

      Preparing the Baked Lemon Herb Cod:

• Your oven should be pre-heated to 375°F (190°C).
  • In a small bowl, combine the lemon zest, lemon juice, parsley, dill, olive oil, salt, and pepper.
  • Place the cod fillets in a baking dish and pour the lemon herb mixture over them, ensuring they are evenly coated.
  • Bake the cod in the preheated oven for approximately 15-20 minutes, or until it flakes easily with a fork, then set it aside.

Making the Spring Pea Risotto:

• In a medium-sized saucepan, bring the broth to a gentle simmer and keep it warm on low heat.
  • In a separate large saucepan, melt the butter over medium heat. Add the chopped onion and minced garlic, cooking until they become translucent and fragrant.
  • Add the Arborio rice to the saucepan and stir it for a minute, allowing it to toast slightly.
  • Pour in the white wine and cook, stirring frequently, until the liquid is absorbed.
  • Add the warm broth to the rice, one ladleful or spoonful at a time, stir continuously until the liquid is absorbed.
  • Repeat the process above until the rice is cooked, which should take approximately 20-23 minutes. The rice should remain creamy without being dry.
  • Stir in the peas and cook for another 2-3 minutes until they are tender.
  • The risotto should be removed from the heat and stirred in the grated Parmesan cheese. Sprinkle over some salt and pepper.

Plating and Serving:

• Arrange a generous portion of the creamy spring pea risotto on each plate.
  • Place a baked lemon herb cod fillet on top of the risotto.
  • Garnish with additional fresh herbs, lemon slices, or a sprinkle of lemon zest for an extra burst of flavor.
  • Serve the dish immediately, allowing guests to savor the delicious flavors and contrasting textures.

_{(Image generated by maciji using midjourney)}

Baked Lemon Herb Cod with Spring Pea Risotto is a culinary masterpiece that combines the delicate flavors of fresh cod with the vibrant and creamy texture of spring pea risotto. The zesty tang of lemon and the aromatic blend of herbs elevate this dish to new heights, creating a memorable dining experience.

Whether you’re hosting a dinner party or simply looking to indulge in a gourmet meal at home, this recipe is sure to impress. Its simplicity in preparation and the stunning result makes it a go-to choose for any occasion.