Tilapia with Cheesy Parsnip Risotto
with basil crème & a crisp apple salad
There's a new ingredient in your box! Tilapia is a protein-rich, versatile fish with a mild flavor that pairs perfectly with a wide variety of dishes.
Tags:
New Ingredient
Allergens:
Melk (inclusief lactose)
•Vis
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Total35 minutes
Cooking Time35 minutes
DifficultyMedium
Ingredients
Serving amount
½ piece
Garlic
½ piece
Onion
½ piece
Parsnip
75 g
Risotto rice
20 g
Lamb's lettuce
15 g
Grated aged Gouda
(Contains: Melk (inclusief lactose))
10 milliliters
Basil crème
½ piece
Apple
1 piece
Skin-on tilapia
(Contains: Vis)
Not included in your delivery
½ tablespoon
Olive oil
½ tablespoon
Extra virgin olive oil
1 tablespoon
[Plant-based] butter
1.5 tablespoon
White wine vinegar
300 milliliters
Low sodium fish or vegetable stock
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3567 kJ
Calories853 kcal
Fat38.2 g
Saturated Fat15.8 g
Carbohydrate91.4 g
Sugar17.9 g
Dietary Fiber9.1 g
Protein36.2 g
Salt1.6 g
Potassium546.3 mg
Calcium57.5 mg
Iron0.9 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Casserole
•Tall-Sided Pan
•Paper Towel
•Salad Bowl
Cooking Steps
1
- Prepare the stock.
- Crush or mince the garlic and slice the onion into half-rings.
- Peel and thinly slice the parsnip.
2
- Heat a drizzle of olive oil with a knob of butter in a deep frying pan over medium heat.
- Fry the garlic and onion for 2 - 3 minutes.
- Add the parsnip and fry for another 2 - 3 minutes.
- Stir in the risotto rice and toast the grains for 1 minute, then deglaze with two thirds of the white wine vinegar.
3
- Pour in a third of the stock and allow to slowly incorporate, stirring regularly.
- Repeat with the rest of the stock, adding it in two more batches.
- The risotto is done when the rice is soft but still al dente. This should take around 25 - 30 minutes.
- Add extra water and cook longer if you'd prefer the risotto to be less al dente.
4
- Pat the fish dry with kitchen paper and season with salt and pepper.
- Melt a knob of butter in a frying pan over medium-high heat.
- Fry the fish for 3 minutes on its skin.
- Flip the fish and fry for another 3 minutes on the other side.
5
- Core and dice the apple in the meantime.
- In a salad bowl, combine the extra virgin olive oil with the rest of the white wine vinegar.
- Season to taste with salt and pepper.
- Add the apple and the lamb's lettuce, then toss well to combine with the dressing.
6
- Shortly before serving, stir the cheese and the basil crème into the risotto. Season to taste with salt and pepper.
- Serve the risotto on plates with everything else alongside.
