Lemon and Chive Risotto with Herb Crusted Pink Ling

Ingredients

• ¼ cup parsley
• ¼ cup basil leaves
• 1 tbsp fresh chives
• 2 tbsp lemon zest
• 2 slices day old bread, crusts removed, coarsely torn
• Salt and freshly ground black pepper
• 4 x 150g pink ling fillets
• 1.25 litres chicken stock
• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, finely diced
• 2 cups Arborio rice
• 125 ml white wine
• Zest and juice of 2 lemons
• 60g parmesan, finely grated
• 3 tbsp fresh chives, finely chopped
• Lemon wedges to serve