Lemon and Herb Hake Risotto

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This Lemon and Herb Hake Risotto is a delightful fusion of creamy comfort and light, fresh flavours, making it an ideal dish for any occasion. Hake is not only a deliciously mild and flaky fish but also a powerhouse of nutrition. It's low in fat and calories, making it a heart-healthy option, while being rich in high-quality protein that supports muscle growth and repair. Hake is also an excellent source of essential nutrients like selenium, which boosts the immune system, and B vitamins, particularly B12, which are crucial for energy production and maintaining a healthy nervous system. Paired with the zesty lemon and fresh herbs in this risotto, hake offers a nourishing and satisfying meal that’s as good for your body as it is for your taste buds.

Ingredients:

For the Hake:

• 2 fresh hake fillets (about 150-200g each)
• 1 tbsp olive oil
• Sea salt and freshly ground black pepper (to taste)
• Zest of 1 lemon
• Juice of 1/2 lemon
• Fresh parsley (for garnish)

For the Risotto:

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, finely chopped
• 300g arborio rice
• 150ml dry white wine
• 1 litre fish or vegetable stock (kept warm)
• Zest of 1 lemon
• 2 tbsp fresh parsley, finely chopped
• 2 tbsp fresh dill, finely chopped
• 50g Parmesan cheese, grated
• 2 tbsp unsalted butter
• Freshly ground black pepper (to taste)

Instructions:

1. Cook the Hake:
• Preheat the oven to 180°C (160°C fan) or Gas Mark 4.
• Place the hake fillets on a baking tray lined with parchment paper.
• Drizzle with 1 tbsp olive oil and season with sea salt, freshly ground black pepper, and the zest of 1 lemon.
• Bake in the preheated oven for 12-15 minutes, or until the hake is cooked through and flakes easily with a fork. Set aside and keep warm.
2. Prepare the Risotto:
• In a large saucepan, heat 1 tbsp of olive oil over medium heat.
• Add the finely chopped onion and garlic, and sauté until soft and translucent, about 5 minutes.
• Add the arborio rice to the pan and stir for 2-3 minutes until the rice is lightly toasted and coated in the oil.
• Pour in the white wine and stir continuously until it has been absorbed by the rice.
• Begin adding the warm fish or vegetable stock, one ladleful at a time, stirring frequently. Allow each addition of stock to be absorbed before adding the next. Continue this process until the rice is creamy and cooked al dente, which should take about 18-20 minutes.
• Stir in the lemon zest, chopped parsley, and dill. Add the grated Parmesan cheese and 2 tbsp of butter, stirring until the cheese and butter have melted into the risotto. Season with freshly ground black pepper to taste.
3. Combine and Serve:
• Gently flake the baked hake into large chunks and fold it into the risotto just before serving.
• Divide the risotto between serving plates, garnishing with fresh parsley and a squeeze of lemon juice.

Suggested Serving:

This lemon and herb hake risotto pairs well with a light green salad and a crisp, chilled white wine such as Pinot Grigio or Sauvignon Blanc. The creamy risotto, combined with the delicate flavour of hake, creates a comforting yet elegant dish that's perfect for both weeknight dinners and special occasions.

Enjoy this nutritious, flavourful meal that combines the heartiness of risotto with the lightness of fresh hake!