Potters Estate Agents - Magazine - Page 9
PAN SEARED COD WITH
SPRING PEA AND
ASPARAGUS RISOTTO
SERVES TWO
INGREDIENTS
For the cod:
• 2 cod fillets (about 150g each)
• 1 tsp olive oil
• Zest of half a lemon
• Salt and black pepper
For the risotto:
• 100g risotto rice
• 500ml low sodium vegetable stock
• 100g tenderstem broccoli, chopped
• 100g asparagus, cut into 4 cm pieces
• 100g peas, fresh or frozen
• 1 small shallot, finely chopped
• 1 tsp olive oil
• 1 tbsp grated Parmesan (optional)
• Fresh parsley, chopped, to garnish
METHOD
1. Heat the stock in a saucepan and keep warm.
2. In a separate pan, gently sauté the shallot in
olive oil until soft. Add the risotto rice and cook
for 1–2 minutes until lightly toasted.
3. Gradually add warm stock, one ladle at a time,
stirring frequently and allowing the liquid to
absorb before adding more.
4. When the rice is nearly cooked, stir in the
broccoli, asparagus, and peas, cooking until
tender but still bright green. Finish with
Parmesan if using.
5. Meanwhile, rub the cod with olive oil, lemon
zest, salt, and pepper. Pan fry over medium heat
for 3–4 minutes each side until cooked through
and golden.
6. Serve the cod on a bed of risotto, garnished
with parsley and a twist of lemon.
WHY IT COMPLEMENTS OUTDOOR
WALKS
Cod provides lean protein for muscle repair,
while the spring vegetables and peas offer fibre,
antioxidants, and natural energy. The risotto
adds gentle carbohydrates to replenish energy
without feeling heavy. The combination is light,
colourful, and satisfying, perfect for a post-walk
meal that feels a little special.
6
LIFESTYLE MAGAZINE
9
