Cod on Oven-Baked Leek Risotto
with Italian Style Cheese and Honey Roasted Tomatoes
- Fish
- Milk
- Egg
Love risottos, but wish there was no stirring involved? This Crispy Sea Bass on Oven-Baked Leek Risotto is a simplified version of the traditional risotto, baking in the oven instead to absorb all the stock and flavours with only 10 minutes of prep. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
Ingredients
1 unit(s)
Leek
2 unit(s)
Garlic Clove
175 grams
Risotto Rice
20 grams
Vegetable Stock Paste
1 unit(s)
Lemon
125 grams
Baby Plum Tomatoes
2 unit(s)
Cod Fillets
(Contains: Fish)
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
600 milliliter(s)
Boiled Water for the Risotto
1 tbsp
Honey
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.
Peel and grate the garlic (or use a garlic press).
If you prefer hob cooking your risotto, skip the oven and just use a normal pan in step 2.
Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.
Once hot, add the leek and season with salt and pepper. Cook until softened, 4-6 mins, stirring occasionally. Stir in the garlic and cook for 1 min.
Add the risotto rice, stir and cook until the edges of the rice are translucent, 1-2 mins. Stir in the boiled water for the risotto (see pantry for amount) and vegetable stock paste.
Bring back up to the boil, then pop a lid on the pan (or cover with foil). Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 25-30 mins.
For hob cooking, pour in 2p: 800ml, 3p: 1200ml, 4p: 1600ml of boiled water a third at a time, stirring each time until the stock has been absorbed, 20-25 mins.
Meanwhile, zest and cut the lemon into wedges.
Halve the tomatoes and pop them onto a piece of foil with a drizzle of oil, then season with salt and pepper. Drizzle over the honey (see pantry for amount).
Fold the foil, sealing on all sides to create a parcel. Once the risotto has been in the oven for about 10 mins, pop the tomato parcel on the bottom shelf of your oven and roast until softened, 15-20 mins.
When the risotto has 5-10 mins remaining, heat a drizzle of oil in a large frying pan on high heat. Pat the cod dry with kitchen paper, then season with salt and pepper.
Once the oil is hot, lay in the fish and fry until golden, 3-4 mins. TIP: To stop the fish from breaking up, don't move it around when it's cooking.
Turn and cook for 3-4 mins on the other side.
When cooked, remove the pan from the heat. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
When ready, remove the risotto from the oven.
Stir in the cheese, lemon zest, a squeeze of lemon juice and knob of butter (if you have any). Season with salt and pepper. TIP: Add a splash of water to loosen the risotto if needed.
Share the risotto between your bowls and top with the cod and roasted tomatoes.
Serve any remaining lemon wedges on the side for squeezing over.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many found the risotto bland, suggesting more seasoning or adding vegetables like peas, onions, or mushrooms for extra depth.
- Ease of prep: The oven-baked risotto method was praised for its simplicity, with several noting it was their first time making risotto this way.
- Suggestions: Consider pan-frying the cod more gently to prevent sticking; some found success baking it with lemon juice alongside the tomatoes.
- Portions: Several reviewers felt the cod portions were too small or thin compared to the amount of risotto.
