John Myers
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Cod with Cherry Tomatoes, Asparagus & Mushroom Risotto
The perfect cod with cherry tomatoes, asparagus & mushroom risotto recipe with a picture and simple step-by-step instructions.
cod
- 5 Pc. Cod fillet
- 5 Discs Prosciutto
- Herbs of Provence
- Salt
- Pepper
- 200 g Cherry tomatoes
mushroom risotto
- 300 g Risotto rice
- 1 Pc. Onion
- 2 tbsp Olive oil
- Vegetable stock
- White wine
- 300 g Boletus
- 50 ml Whipped cream
asparagus
- 200 g Thin green asparagus
- Olive oil
- Salt
- Pepper
- Lemon juice
cod
- Salt and pepper the fillets and sprinkle with herbs. Place a slice of prosciutto on top. Put the fillets with the tomatoes cut in halves in a baking dish and cook in the oven for 15 minutes at 170 degrees.
mushroom risotto
- Finely dice the onion and sauté in olive oil until translucent. Add rice and top up with stock and wine. Simmer for about 20 minutes, stirring frequently. Add the porcini mushrooms and whipped cream 5 minutes before the end.
asparagus
- Fry the asparagus in a grill pan with olive oil for about 3 minutes and season with salt, pepper and lemon.
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