An easy oven-baked risotto recipe with Herb crusted haddock for extra protein
Pre-heat the oven to 200 degrees C, dice the onion, crush the garlic in a press, quarter the mushrooms, half the lemon and chop the parsley.
Put a large ovenproof saucepan on a high heat, pour in the olive oil and when hot cook the onion until soft, stirring when necessary. Add the mushrooms until browned and then the garlic.
Stir in the rice and the vermouth until it evaporates. Add the stock and stir thoroughly before bringing to the boil. Take off the heat, put a lid on the pan and place in the oven until the rice is cooked (20 minutes approx.).
Make and dress the salad.
Lightly oil a large baking tray, then lay the haddock fillets next to each other. Mix the creme fraiche with the crushed garlic and spread over the fish.
In another bowl mix the breadcrumbs, lemon zest and juice and parsley together. Cover the haddock with the breadcrumbs. Drizzle olive oil over the fish and pit in the oven for 15 mins or until the topping is crunchy.
Serve the risotto placing the fish on top and the salad on the side.