Type4

seared black cod with meyer lemon risotto and gremolata

Prep Time: 20 mins Cook Time: 40 mins Total Time: 1 hour Yield: 4 Category:
Main- Fish and Seafood Cuisine: Mediterranean

description
A delicious recipe for Meyer lemon risotto topped with seared white fish and
drizzled with a flavorful lemon herb sauce, called gremolata.

ingredients
2 tablespoons butter or oil
1 cup white onion, finely diced
2 cups aborio rice
1 cup white wine
4– 5 cups hot water or stock
1 1/2 teaspoon salt ( less if using stock)
1/4 teaspoon white pepper

2 meyer lemons, juice and zest

——
Gremolata:
1/2 cup chopped Italian parsley
1 meyer lemon- zest and 1 1/2 Tablespoon lemon juice
1/3 cup olive oil, plus 1 Tablespoon
1 garlic clove- finely minced
generous pinch salt
—-
1 pound filet of Black Cod (or halibut, scallops, or seabass) skin on ( optional)
cut into 4 pieces
salt
pepper
olive oil
Garnish with micro greens, meyer lemon zest
seared black cod with meyer lemon risotto and gremolata
A simple delicious recipe for Seared Black Cod (or halibut, sea bass or scallops)
with a lightened up Meyer Lemon Risotto and Gremolata- a flavorful green herb
sauce. | ww.feastingathome.com
This recipe for Seared Black Cod with Meyer Lemon Risotto and Gremolata is in this
month’s edition of Edible Seattle, a beautiful bi-monthly magazine which features
the best of Washington growers and producers. I’m so excited because Edible
Seattle’s reach is finally expanding over to our neck of the woods- and this issue
highlights one of our own local producers, Flora Yogurt Co., with more features on
the horizon.

A simple delicious recipe for Seared Black Cod (or halibut, sea bass or scallops)
with a lightened-up Meyer Lemon Risotto and Gremolata- a flavorful green herb
sauce. | ww.feastingathome.com

The fish is seared with the skin on- giving it a nice crispness, but if skin is not
your thing, simply buy it without. If going for crispy skin, make sure to serve it
skin side up, so it doesn’t get soggy in the risotto.