• 4 tablespoons olive oil
  • 2 celery sticks, finely diced
  • 1 onion, finely diced
  • 2 garlic cloves, crushed
  • 350 g (11½ oz) risotto rice
  • 175ml (6 fl oz) white wine
  • 1.5 litre (2½ pints) Basic Fish Stock (see page 15) or chicken stock
  • 1 large bunch parsley, finely chopped
  • grated rind of 1 lemon, plus the juice to taste
  • 25 g (1 oz) butter
  • 4 gurnard, filleted and scaled
  • salt and pepper

Heat 2 tablespoons of the oil in a large saucepan. Add the celery and onion. Fry over a medium heat until the onion has softened and become translucent. Add the garlic and fry for a further minute. Add the rice and fry for 2 minutes, stirring to coat all the grains in the oil.

Pour the wine into the pan and leave to bubble until all the liquid has evaporated.

Add the stock over a medium heat, a ladleful at a time, stirring continuously. Allow each ladleful of stock to be absorbed before adding the next. Keep adding stock until the rice is cooked but still has a bite to it. This should take about 15–20 minutes. Add the lemon rind and stir in the butter. Finally, add the parsley and season with salt and pepper.

Meanwhile, heat a frying pan over a high heat and add the remaining oil. Season the fish on both sides and place it in the pan, skin-side down. Fry the fish on this side for 3 minutes or until the skin is crispy. Turn the fish over and cook for a further minute. Squeeze a little lemon juice over the fish and serve on top of the risotto.

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