When my husband and I traveled to Ireland I was surprised to find that the Emerald Island is a foodie’s delight! Before my visit I associated Ireland with Corned Beef & Cabbage and lots of potatoes. Never in my wildest thoughts did I ever think about all of the delicious fish they might enjoy. I mean – they are an island! Why I never put the two together I do not know. Now when I think of Ireland I am flooded with memories of all of the delicious fish that I enjoyed on my visit. The food was simply amazing and we enjoyed a number of excellent restaurants during our travels there.
So when my friends at Sunday Supper were looking to spread the word on many Healthy Green Recipes for St. Patrick’s Day, I immediately thought of cod served on a bed of creamy spinach basil risotto. It is a dish that is green, healthy, and takes me right back to Ireland.
Pan Roasted Cod on Spinach Basil Risotto
This dish has two basic parts: the cod and the risotto.
Spinach Basil Risotto
Ingredients
2 cloves Garlic
2 cups Packed Basil Leaves
1 cup Spinach Leaves
1/4 cup Olive Oil (I used Basil Olive Oil)
3 Tablespoons Fresh Lemon Juice
4 Tablespoons Olive Oil
1/2 Yellow Onion, Diced Small
1-1/2 cup Arborio Rice
1 cup Dry White Wine
5 cups Vegetable Or Chicken Stock
Salt
Directions
To make the pesto, combine garlic, basil, spinach, olive oil and lemon juice in a food processor. Puree until smooth and then season with salt. Set aside.
To make the risotto, in a large pan over medium heat, add the olive oil and onion. Saute the onion, stirring often until translucent and soft, about 5 minutes.
While onions are cooking bring stock to a simmer over low heat in a separate small pot.
When the onions become translucent, add the rice to the onion mixture. Stir to coat the rice with the onion and oil. Cook, stirring for 2 minutes.
Add wine to rice and stir, scraping any bits from the bottom of the pan.
As the wine cooks off, add a large ladle of stock and continue to cook and stir.
As the stock cooks off, add another ladle of stock.
Continue this process of adding stock and cooking it off, stirring continuously.
Once most of the stock has been added, about 20 minutes into the process, add the pesto and any remaining stick.
Continue cooking until all liquid is absorbed and the rice is tender. Season with salt to taste.
For the cod:
Rinse fish, pat dry, and season both sides with salt and pepper.
In a large sauté pan over medium heat, add 1 – 2 tablespoons of olive oil.
After oil is heated, lay fish in pan. Cook for 4 minutes.
Using a spatula, gently flip fish. Squeeze juice of 1/2 lemon over fish.
Reduce heat to low, cover pan and cook for 2 minutes.
I start cooking the fish before the risotto is done, so that everything will be done at the same time. The Risotto takes about 25 – 30 minutes and the fish takes about 6-7 minutes. Put the fish in the pan just before you add the pesto sauce to the rice mixture. Everything should finish up about the same time.
I love this dinner just as is; my husband loves to drizzle a bit of lemon butter sauce on top. To make a easy lemon butter sauce simply stir together 3 tablespoons of melted butter, 2 teaspoons of fresh lemon juice, and 1 teaspoons of fresh chopped parsley until blended together.
This dish is simply delicious! The flavors of the light flakey cod and the creamy basil spinach risotto perfectly complement each other.
With Saint Patrick’s Day right around the corner, many of use have green on the mind. One fun tradition I have with my students is to have a green potluck in the classroom on St. Patrick’s Day. They love to eat green!
Green is the theme this week, and my friends at Sunday Supper know all about Healthy Green Recipes!
Here are some of the best green recipes around – recipes for breakfasts, salads, entrees, and even desserts! There are so many fun and delicious ways to eat your greens! Check them out. Thank you to Chrisite of A Kitchen Hoor’s Adventures and Cricket of Cricket’s Confections for hosting this event!
Best Breakfasts
Get Your Greens Smoothie by Hardly A Goddess
Green Breakfast Omelet Bites by Momma’s Meals
Green Eggs and Ham by Feeding Big
Green Scrambled Eggs with Ham by Cricket’s Confections
Kuku Sabzi – Persian Herb Frittata by Caroline’s Cooking
Matcha Overnight Oats by Brunch-n-Bites
Southwest Breakfast Spinach Wrap by The Freshman Cook
Super Green Smoothie by Simple and Savory
Must Make Main Dishes
Chicken Paillard Arugula Truffle Salad by Family Foodie
Gambian Spinach with Peanut Sauce by Tara’s Multicultural Table
Grilled Lettuce and Steak Salad by Sunday Supper Movement
Pan Roasted Cod on Spinach Basil Risotto with Lemon Butter Sauce by Positively Stacey
Poached Cod with Pesto Wine Sauce by Life Tastes Good
Potato Leek Skillet Pizza by A Kitchen Hoor’s Adventures
Sautéed Garlic and Parmesan Chicken With Spinach by My Sweet Savings
Skinny Reuben Wraps with Homemade 1000 Island Dressing by For the Love of Food
Tequila Chicken Salad by Cosmopolitan Cornbread
Scrumptious Salads
Brussels Sprout and Kale Salad by Pies and Plots
Green Goddess Bibb Salad by Palatable Pastime
Pixie Dust Salad with Avocados, Pixie Tangerines and Radishes by Shockingly Delicious
Quinoa Tabbouleh by That Skinny Chick Can Bake
Sesame Wedge Salad with Key Lime Vinaigrette & Pickled Green Tomatoes by Gourmet Everyday
Shades of Green Salad by A Day in the Life on the Farm
Zucchini Carpaccio Salad by The Bitter Side of Sweet
Stunning Sides
Colcannon by Wholistic Woman
Green Goddess Dip by From the Bookshelf
Grilled Cabbage with Spicy Lime Dressing by Sew You Think You Can Cook
Irish Cabbage by Turnips 2 Tangerines
Miso Roasted Broccoli by Life Currents
Pistachio Parmesan Oven Fries by Cindy’s Recipes and Writings
Roasted Brussels Sprouts by Books n’ Cooks
Soy Glazed Sugar Snap Peas by Food Lust People Love
Spinach Tots by A Mind “Full” Mom
Warm Brussels Sprout Slaw by Jersey Girl Cooks
Dreamy Desserts
Matcha Mint Coconut Candy by My Life Cookbook
Super Lime Bars by What Smells So Good?
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Spinach Basil Risotto #SundaySupper
Ingredients
2 cloves Garlic
2 cups Packed Basil Leaves
1 cup Spinach Leaves
1/4 cup Olive Oil (I used Basil Olive Oil)
3 Tablespoons Fresh Lemon Juice
4 Tablespoons Olive Oil
1/2 Yellow Onion, Diced Small
1-1/2 cup Arborio Rice
1 cup Dry White Wine
5 cups Vegetable Or Chicken Stock
Salt
Instructions
To make the pesto, combine garlic, basil, spinach, olive oil and lemon juice in a food processor. Puree until smooth and then season with salt. Set aside.
To make the risotto, in a large pan over medium heat, add the olive oil and onion. Saute the onion, stirring often until translucent and soft, about 5 minutes.
While onions are cooking bring stock to a simmer over low heat in a separate small pot.
When the onions become translucent, add the rice to the onion mixture. Stir to coat the rice with the onion and oil. Cook, stirring for 2 minutes.
Add wine to rice and stir, scraping any bits from the bottom of the pan.
As the wine cooks off, add a large ladle of stock and continue to cook and stir.
As the stock cooks off, add another ladle of stock.
Continue this process of adding stock and cooking it off, stirring continuously.
Once most of the stock has been added, about 20 minutes into the process, add the pesto and any remaining stick.
Continue cooking until all liquid is absorbed and the rice is tender. Season with salt to taste.
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