Fillet of Cod over Creamy Fennel Risotto

Melt a knob of butter in a wok or deep frying pan over medium-high heat. Fry the garlic, onion and lemon thyme for 1 – 2 minutes, then stir in half of the fennel and fry for 5 – 7 more minutes. Stir in the risotto rice and toast the grains for 2 minutes, then add half of the white wine vinegar and a third of the stock. Allow the stock to slowly incorporate, stirring regularly.

Repeat with the rest of the stock, adding it in two more batches, and continue cooking over medium-high heat for around 20 - 25 minutes. Meanwhile, in a bowl combine the rest of the fennel with the sugar and the rest of the white wine vinegar. Set aside until serving. Discard the tips of the green beans and then cut in half. Grate the Parmigiano Reggiano.

Fill a pot or saucepan with a shallow layer of water, then add a pinch of salt and the green beans. Cover with the lid and bring to the boil, then cook the green beans for 6 - 8 minutes until al dente. Drain and then stir in a knob of butter. Season to taste with salt and pepper, then set aside. 

Pat the cod dry with kitchen paper and season with salt and pepper. Shortly before serving, melt a knob of butter in a frying pan over medium-high heat and fry the cod for 1 - 2 minutes per side. Tear the spinach directly into the risotto and mix well, allowing it to wilt and reduce. Stir in the mascarpone and half of the Parmigiano Reggiano, then season to taste with pepper.