This Black Cod with Meyer Lemon Risotto is light and tasty and elegant enough for a special occasion- birthdays, anniversaries or holidays.
It starts with a beautiful piece of fish- here we are using black cod, but halibut, sea bass, or even scallops will work. The fish is pan seared very simply then nestled atop Meyer Lemon Risotto, then drizzled with Gremolata– a quick flavorful herby sauce of parsley, lemon zest, garlic and olive oil – and to me, it’s a match made in heaven.
Serve this with blanched spring peas, or simple roasted asparagus, or these hazelnut green beans or even a side of 15-minute broccoli – and garnish with micro-greens for a fresh, healthy looking plate.
The gremolata can be made ahead.
This fish only takes a few minutes.
It is the risotto that takes about 40 minutes- so plan accordingly.
Keep in mind, you can also cook the risotto in an instant pot with much less fuss- just be mindful of liquid ratios- you’ll need half the liquid (generally).
Searing fish with skin on
Here, the fish is seared with the skin on- giving it a nice crispness, but if skin is not your thing, simply buy it without.
TIP: If going for crispy skin, make sure to serve it skin side up, so it doesn’t get soggy in the risotto.
More recipes you may like:
- Pan-Seared Steelhead Trout with Spring Pea Sauce
- Summer Tomato Risotto with Saffron
- Asparagus Risotto
- Butternut Risotto with Leeks (Instant Pot or Stovetop)
- Baked Cod with Asparagus, Lemon, Garlic & Thyme
- Baked Cod with Burst Tomatoes & Basil
- White Miso Black Cod
A delicious recipe for Meyer lemon risotto topped with seared white fish and drizzled with a flavorful lemon herb sauce, called gremolata.
- 2 tablespoons butter or olive oil
- 1 cup white onion, finely diced
- 1 tablespoon fresh thyme leaves
- 1 cups aborio rice
- 1/2 cup white wine
- 4– 5 cups hot water or veggie broth or chicken stock
- salt and pepper to taste
- 1–2 meyer lemons, juice and zest
- ½ cup parmesan (optional, but tasty)
Gremolata: (can be made ahead and refrigerated)
- 1/2 cup chopped Italian parsley
- 1 meyer lemon- zest and 1 1/2 Tablespoon lemon juice
- 1/3 cup olive oil, plus 1 Tablespoon
- 1 garlic clove- finely minced
- generous pinch salt
- 1 pound filet of Black Cod (or halibut, scallops, or seabass) skin on (optional) cut into 4 pieces
- olive oil
- Garnish with micro greens, meyer lemon zest
- Make the risotto: In a medium heavy bottom pot, melt butter over medium heat. Add onions, thyme and generous pinch salt, and saute until tender about 5-7 minutes. Add rice and saute 4 minutes, stirring often, using a wood spoon. Add wine, reduce heat to medium low and stir until fully absorbed about 5 minutes.
- Add 3/4 cup hot water (or broth) and stir until absorbed, and continue adding the remaining water, a 3/4 cup at a time (about 4 cups total) stirring every few minutes, until the liquid is absorbed and the rice is al dente, about 20 minutes over medium low heat.
- Season with salt, pepper, the meyer lemon zest and juice ( adding a little at a time, tasting as you go). I like this pretty lemony- up to you.
- Cover and set aside until ready to serve (loosen with a little more broth or hot water) and stir in the parmesan-right before serving.
- At the same time make the Gremolata by placing all ingredients in a small bowl and stir to combine.
- Cook the fish: In a heavy bottom skillet heat a couple tablespoons of olive oil over medium high heat. Blot fish dry, and salt and pepper both sides.
- Place skin side down in the skillet first and sear. After a couple 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 med-low and cook for just a couple minutes.
- Assemble: Divide risotto among plates, top with seared fish, skin side up (to prevent soggy skin) Spoon the gremolata on and around the fish and top with microgreens and meyer lemon zest.
- Serve with roasted asparagus, 15-minute broccoli or hazelnut green beans or blanched sugar peas.
Feel free to cook risotto in the instant pot- seeThe Easiest Instant Pot Risotto Recipe
- Serving Size: Black Cod with 1 1/8 cup Risotto and 1 Tablespoon Gremolata
- Calories: 486
- Sugar: 2.2 g
- Sodium: 804.2 mg
- Fat: 27.7 g
- Saturated Fat: 5.4 g
- Carbohydrates: 43.2 g
- Fiber: 1.6 g
- Protein: 12.7 g
- Cholesterol: 20.2 mg
Keywords: meyer lemon risotto, lemon risotto, black cod, black cod recipe, seared cod recipe, seared black cod