BAKED HADDOCK & CABBAGE RISOTTO

Baked haddock & cabbage risotto image

A must for fish lovers and a great meal-in-one - use whatever fish you have

Provided by Good Food team

Time 20m

Number Of Ingredients 8

Ingredients

1 tbsp olive oil
1 onion , chopped
300g risotto rice
1l fish or vegetable stock
280g wedge Savoy cabbage , thickly sliced
400g skinless smoked haddock
3 tbsp crème fraîche
50g parmesan , freshly grated

Steps:

Heat oven to 200C/fan 180C/gas 6. Heat oil in a 2-litre casserole dish, then soften the onion over a medium heat for about 5 mins. Tip in the rice and cook for 2 mins, stirring well. Pour in the stock, bring to the boil, then add the cabbage. Cover and bake for 20 mins.
Remove the pan from the oven and give the rice a stir. Place the fish on top of the rice, replace the lid, then bake for 5 mins.
Flake the fish into large chunks and stir into the rice with the crème fraîche and half the Parmesan. Season with freshly ground pepper, then sprinkle with the remaining parmesan to serve.

Nutrition Facts : Calories 469 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 32 grams protein, Sodium 2.52 milligram of sodium