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Herb-Crusted Cod with Black Garlic and Saffron Risotto
Herb-Crusted Cod with Black Garlic and Saffron Risotto

Herb-Crusted Cod with Black Garlic and Saffron Risotto
A sophisticated dish featuring herb-crusted cod paired with a luxurious saffron risotto, enhanced by the unique flavor of black garlic.
Herb-Crusted Cod with Black Garlic and Saffron Risotto
Ingredients:
1
Servings
  • 200
    g
     cod fillet
  • 2
    clove
     black garlic
  • 0.5
    g
     saffron
  • 150
    g
     arborio rice
  • 500
    ml
     vegetable stock
  • 30
    g
     parmesan cheese
  • 2
    tbsp
     olive oil
  • 10
    g
     fresh parsley
  • 1
    item
     lemon zest
  • 1
    item
     shallot
  • 100
    ml
     white wine
Preparation Time: 60 minutes
Herb-Crusted Cod with Black Garlic and Saffron Risotto
Instructions:
  1. Preheat the oven to 180°C.
  2. Finely chop the black garlic and mix with lemon zest and parsley.
  3. Coat the cod fillet with olive oil and press the garlic mixture onto the top.
  4. Place the cod on a baking sheet and bake for 15-20 minutes until cooked through.
  5. In a saucepan, heat olive oil and sauté the chopped shallot until translucent.
  6. Add arborio rice and toast for 2 minutes.
  7. Pour in white wine and let it evaporate.
  8. Gradually add vegetable stock, stirring continuously until the rice is creamy and al dente.
  9. Stir in saffron and parmesan cheese until well combined.
  10. Serve the cod over the saffron risotto.
Nutrition Per Serving 600 g Per 100g
Energy 721 kcal 120 kcal
Protein 45 g 7.5 g
Fibre 4 g 0.7 g
Salt 1 g 0.2 g
Sugar 3 g 0.5 g
Carbohydrates 80 g 13.3 g
Fat 30 g 5.0 g
  • 200
    g
     cod fillet
  • 2
    clove
     black garlic
  • 0.5
    g
     saffron
  • 150
    g
     arborio rice
  • 500
    ml
     vegetable stock
  • 30
    g
     parmesan cheese
  • 2
    tbsp
     olive oil
  • 10
    g
     fresh parsley
  • 1
    item
     lemon zest
  • 1
    item
     shallot
  • 100
    ml
     white wine
1
Servings
0

Preheat the oven to 180°C.

Finely chop the black garlic and mix with lemon zest and parsley.

Coat the cod fillet with olive oil and press the garlic mixture onto the top.

Place the cod on a baking sheet and bake for 15-20 minutes until cooked through.

In a saucepan, heat olive oil and sauté the chopped shallot until translucent.

Add arborio rice and toast for 2 minutes.

Pour in white wine and let it evaporate.

Gradually add vegetable stock, stirring continuously until the rice is creamy and al dente.

Stir in saffron and parmesan cheese until well combined.

Serve the cod over the saffron risotto.

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