Baked Cod On A Risotto-Red Pepper Bed – a delicious recipe with cod fillets, lemon wedges, red pepper, fresh spinach, Arborio rice, mushrooms. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Pre-heat oven to 400
2
Over medium heat, place the butter and onions in a medium heavy pot and saute until onions are translucent, add the mushrooms and red pepper and continue to cook for another 10 minutes. Add the rice and stir for 2 minutes and then add 1 cup of the warm stock stirring until all the liquid is gone, add another cup of stock and the aspargus tips and repeat until all the broth is absorbed.
3
Place cod fillets into the preheated 400 oven for 12 minutes.
4
While cod is baking, wilt the spinach in a large skillet using the oilve oil and reserve for final step.
5
Divide risotto in the center of 6 plates. Divide spinich onto the 6 plates layering it on top of the risotto. Place a cod fillet on top of the spinach and garnish with the parsley and a lemon wedge.
1620
kcal
Calories
95
g
Fat
119
g
Carbs
93
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 6 cod fillets, 12 lemon wedges, 1/4 cup diced red pepper, 15 oz. fresh spinach, and more.
Yes, Baked Cod On A Risotto-Red Pepper Bed falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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