Pan-Fried Fish with Pea and Lemon Risotto

Steps

1. Heat olive oil in a large, heavy-based, pot on medium heat and cook onion, capsicum and garlic for 3 minutes, until onion is soft. Add rice, stir and cook for 1–2 minutes, until rice is translucent.
2. Add one cup of stock and stir regularly. Don’t add next cup of stock until all the liquid from the first cup has been absorbed (about 4 minutes), stirring often. Repeat until all stock has been added, this process will take about 20 minutes or until rice is tender. The texture should be the consistency of porridge. If it is too dry, add a little more stock and if it is too wet, cook it a little longer. Gently stir through peas, lemon zest and juice, parsley and sour cream and turn off heat. Cover with a lid and keep warm while you cook the fish.
3. Heat a drizzle of oil in a large fry-pan (preferably non-stick) on medium to high heat. Pat fish dry with paper towels and remove any remaining scales or bones. Dust in seasoned flour, shaking off excess. Fry fish, in batches, for 1–2 minutes each side until just cooked through.
4. Spoon risotto onto plates and top with a piece of fish. Sprinkle with a little parsley to garnish.