RECIPES AND PHOTOS BY SYLVIA FOUNTAINE
In early spring, we plan our gardens. We till the soil and plant the seeds, feeling all the while the excitement and anticipation of what will come. While we wait for our new seedlings to emerge, perennial spring produce and the last vestiges of late-winter produce can help bridge the gap. Emerging stalks of rosy-hued rhubarb uncurl their tightly-fisted leaves, rising to the sun, almost yawning after their long winter’s nap, a welcome harbinger of spring. Purple-tipped asparagus breaks through the earth, sending tender shoots up to the sky. Late-winter Meyer lemons and fennel bulbs can still be found, and with the help of pantry ingredients like Palouse-grown legumes, delicious and hearty meals are near at hand.
This healthier, lightened-up version of Meyer Lemon Risotto is topped with seared, crispy-skinned black cod. Drizzled with gremolata — a quick, flavorful sauce of parsley, lemon zest, garlic, and olive oil — to me, it’s a match made in heaven. The brightness of the Meyer lemon and the gremolata balance out the richness of the fish. The gremolata is delicious and has many uses, so be sure to add this to your kitchen repertoire. Serve this dish with blanched spring peas or simple roasted asparagus, and garnish with microgreens for a fresh-looking plate.
Serves 4 | start to finish 45 minutes
For the risotto:
2 tablespoons butter
1 cup white onion, finely diced
2 cups Arborio rice
1 cup white wine
4–5 cups hot water or stock
1 1/2 teaspoon salt (less if using stock) 1/4 teaspoon white pepper
2 Meyer lemons, juice and zest
For the gremolata:
1/2 cup chopped Italian parsley
1 Meyer lemon — zest and 1 1/2 table-spoons lemon juice
1/3 cup olive oil, plus 1 tablespoon 1 garlic clove, finely minced generous pinch of salt
For the cod:
olive oil
1 pound filet of black cod, skin on, cut into 4 pieces
salt
pepper
microgreens
Meyer lemon zest
STEPS:
In a medium-heavy pot, melt butter over medium heat.
Add onions and saute until tender, about 5–7 minutes.
Add rice and saute 5 minutes, stirring often, using a wood spoon.
Add wine, reduce heat to medium-low, and stir until fully absorbed, about 5 minutes.
Add 1/2 cup hot water (or stock) and stir until absorbed. Continue adding the remaining water, 1/2 cup at a time, stirring continuously until the liquid is absorbed and the rice is al dente, about 15–20 minutes.
Add the salt, white pepper, and Meyer lemons zest and juice.
Taste and adjust salt and lemon if necessary.
Cover and set aside until ready to serve.
Make the gremolata by placing all ingredients in a small bowl and stir to combine.
In a heavy skillet, heat a couple of table-spoons of olive oil over medium-high heat.
Blot fish dry, and salt and pepper both sides.
Place skin side down in the skillet and sear. After a couple of minutes, give the skillet a shake to loosen the fish.
Turn heat to medium, and continue searing the skin side for about 5 minutes, until skin is nice and crisp.
Turn the fish over, turn heat down to medium-low, and cook for just a couple of minutes.
When ready to serve, “loosen” the risotto by adding another 1/2 cup of hot water and stir.
Divide among plates and top with seared fish, skin side up.
Spoon the gremolata on top of and around the fish, and top with microgreens and Meyer lemon zest.
Serve with roasted asparagus or blanched sugar peas.
Gluten-Free
Sylvia Fountaine is a chef and caterer and the author/photographer of Feasting at Home, a seasonal, plant-inspired cooking blog at feastingathome.com.