Basil Cod & Red Pepper Risotto

Lemon, garlic, and basil always make a winning marinade, and here, along with oregano and chives, they elevate delicate cod to star status. Beside it, garlic roasted zucchini and cauliflower accompany the dish. Roasted red peppers feature in two roles: first, bringing its characteristically sweet, intense flavour to creamy risotto, and then as the base of an herby, citrusy gremolata.

Ingredients: Cod fillet • Cauliflower • Water • Zucchini • Red bell pepper • Roasted red peppers (roasted red peppers, water, salt, citric acid) • Arborio rice • Olive oil • Chardonnay wine (sulphites) • Spanish onion • Heavy cream (milk) • Parmesan cheese (milk, modified milk ingredients, bacterial culture, salt, lipase, calcium chloride, rennet and/or microbial enzyme, powdered cellulose, parmesan flavour (natural)) • Garlic • Green onions • Parsley • Sea salt • Vegetable broth concentrate (vegetable broth (water, carrot, celery, onion, leek, parsnip, sweet potato, garlic, fine herbs)) • Lemon juice • Butter (milk) • Black pepper • Basil • Garlic powder • Dried chives • Paprika • Roasted garlic (garlic, extra virgin olive oil, water, natural flavour, lactic acid, calcium disodium EDTA) • Gochugaru • Italian seasoning (marjoram, thyme, rosemary, savory, sage, oregano, basil) • Onion powder • Oregano • Dried basil.