Tomato Risotto with Pan fried fish.
INGREDIENTS
Serves 2
- 1 tub Cully and Sully tomato risotto
- 2 piece of any round fish (pollock, hake, cod, trout)
- Sea salt
- Olive oil
- Parmesan
METHOD
Heat the risotto as per chosen method on pack.
In the meantime, heat some oil in a pan. Season the fish with salt and pan fry.
Divide the risotto between two serving plates.
Drizzle with olive and some freshly grated parmesan.
Place the fish on top.
Serve with some dressed leafy greens.
