Gremolata Crusted Cod
DIFFICULTY: 4 out of 5 40 mins 1. For the risotto, bring the beetroot to the boil in a saucepan with half the stock then 2.
Ingredients
- 300g Raw beetroot - Peeled and finely diced
- 500g Vegetable stock
- 2 Shallots - Finely chopped
- 4 cloves of Garlic - Finely chopped
- 20g Fresh thyme - Leaves only
- 2 cloves Garlic - Peeled & finely chopped
- 200g Arborio rice
- 20ml White wine vinegar
- 150g Mushrooms - Sliced
- 60g Low fat soft cheese
- 60g Wholemeal breadcrumbs
- 1 Zest of lemon
- 20g Parsley
- 100g Wensleydale cheese
- 4 x 180g Cod fillets
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