Cod with leek risotto

Preparation:

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Take the fillets out of the bag and place them in a strainer, over a deep bowl, to collect the thawing fluids.

Cover the bowl with a wet towel or a cling film and place it in the refrigerator. The fillets are thawed after regaining their elasticity.

Execution:

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Rinse the fillets and drain them well in a strainer. Lightly salt them on both sides and allow them to absorb the salt.

Prepare the leek risotto: Boil the rice according to the instructions of the package, when the rice is ready, it must be cooled off and drained. In a deep frying pan add the olive oil and sauté the onions with the leeks, until they become soft, then add the rice. The temperature of the stove top must be lowered. Add the seasonings, salt, pepper, lemon juice and dill. Bring to a boil for 2 minutes, stir frequently, and then remove the pan from the heat.

Prepare the fillets: Place all the sauce ingredients in the blender and blend until it becomes a smooth sauce. Pour the sauce in a cooking tray, soak the fillets on both sides and then bake at 180°C for 10 minutes.

Tips:

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Use the sauce from the tray to poor over the fillets and accompany with the leek risotto.