Baked Fish on Mushroom Risotto - Mushroom Info

Ingredients

• 100 g butter (softened)
• 2 cloves garlic (finely grated)
• 10 g parsley / small bunch (very finely chopped)
• 1 lemon (zested)
• 1 tbsp lemon juice
• 6x200 g portions sustainable white fish (angelfish, yellowtail, Deep-water Cape Hake)
• 2 tbsp olive oil
• 2 tbsp butter
• 500 g portabellini mushrooms (sliced)
• 1 g large onion (diced)
• 1 g stalk celery (very finely minced)
• 4 cloves garlic (minced)
• 300 g arborio rice
• 250 ml dry white wine ( (optional, can also use de-alcoholised wine or extra stock))
• 1 l mushroom, vegetable or chicken stock (kept warm)
• 1 lemon (zest & juice)
• 40 g Parmesan cheese (finely grated)
• micro herbs (for garnish)
• lemon wedges (for serving)
• salt and pepper (to taste)
• parmesan cheese (to serve)