Pike-perch fillets on tomato and pea risotto

Ingredients for 4 servings:

• 1 onion(s)
• 1 clove(s) garlic
• 3 tbsp olive oil
• 280 g risotto rice
• 400 ml tomato juice
• 500 ml chicken stock or chicken broth
• 4 pike-perch fillets with skin
• some sea salt
• some black pepper, freshly ground
• ½ lemon(s), the juice
• 100 g peas, fresh, split, or frozen
• 50 g Parmesan (Parmigiano Reggiano), freshly grated

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Peel and finely dice the onion and garlic clove. Heat 1 tablespoon of olive oil in a saucepan and sauté the diced onion and garlic with the risotto rice. Gradually add the tomato juice and chicken stock and cook over low heat for about 20 minutes, stirring continuously. Rinse the zander fillets, pat dry, season with a little salt and a few turns of freshly ground black pepper, and drizzle with a little lemon juice. Heat 2 tablespoons of olive oil in a pan and fry the zander fillets, skin-side down, over high heat for about 2 minutes. Then turn and fry over low heat for another 2 minutes. Just before the risotto is finished cooking, add the peas and cook. Stir in the freshly grated Parmigiano and season the risotto with a little sea salt and a few turns of freshly ground black pepper. Serve the risotto on plates with the zander fillets. Fresh ciabatta goes well with it.