SAMFA – Baked Fish on Mushroom Risotto

Serves 6



  • 100g butter, softened
  • 2 cloves garlic, finely grated
  • 1 small bunch / 10g parsley, very finely chopped
  • 1 lemon, zested, plus 1 Tbsp juice
  • 6 x ± 200g portions sustainable white fish e.g. angelfish, yellowtail, Deep-water Cape Hake



  • 2 Tbsp olive oil
  • 2 Tbsp butter
  • 500g portabellini mushrooms, sliced
  • 1 large onion, diced
  • 1 stalk celery, very finely minced
  • 4 cloves garlic, minced
  • 300g arborio rice
  • 250ml dry white wine (optional, can also use de alcoholised wine or extra stock)
  • 1 litre mushroom, vegetable or chicken stock, kept warm
  • Zest & juice of 1 lemon
  • 40g Parmesan cheese, finely grated, plus more for serving
  • Micro herbs, for garnish
  • Lemon wedges, for serving
  • Salt and pepper, to taste



  • Preheat oven to 200ºC with the fan on.
  • Line a baking tray with baking paper.
  • Combine the butter, garlic, parsley, lemon zest and lemon juice.
  • Season with salt and pepper and stir well to combine.
  • Place the fish onto the lined baking tray.
  • Spread some garlic and lemon butter onto each piece of fish.
  • Place the prepared fish in the fridge to cook just before serving.
  • In a deep, large sauté pan, heat the butter and olive oil.
  • Add the mushrooms and cook, stirring occasionally, until all the excess moisture has evaporated and mushrooms are well browned.
  • Add the onion and celery, and cook gently until softened but not brown.
  • Add the garlic and a good pinch of salt and pepper. Cook until tender.
  • Add the rice and turn up the heat.
  • Cook for 1 minute to coat the rice in the oil and toast it lightly.
  • Add the white wine and stir until completely absorbed.
  • Start adding the warm stock one ladle at a time.
  • Turn the heat down to a gentle simmer.
  • Keep adding ladlefuls of stock, stirring frequently, allowing each ladleful to be absorbed before adding the next.
  • Keep adding and stirring until the rice is creamy and tender but a little al dente in the centre.
  • Switch off the heat and add the parmesan, lemon zest and juice.
  • Stir through well.
  • When the rice has a few minutes left, place the fish in the oven.
  • Bake for 5-7 minutes, depending on the thickness of the fillets.
  • Scoop the risotto into warm bowls, top each with a portion of fish and finish with micro herbs and a squeeze of lemon juice.


Serve and enjoy!






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