2 cup peas, frozen peas
1 tbsp olive oil
Salt, fresh ground black pepper
3 cups vegetable or chicken stock
3 tbsp olive oil
½ small leek, finely diced
½ small fennel, finely diced
2 clove garlic, finely chopped
½ bunch thyme
1 cup arborio rice
½ cup white wine, optional
3 tbsp unsalted butter
½ cup finely chopped parsley
2 x 160 portions barramundi, at room temp for 30 minutes before cooking
2 tbsp olive oil
3 tbsp pine nuts
Bring a pot of water to the boil, lightly season with salt and blanch the peas for 2 minutes then refresh in ice water for 2 minutes. Blend on high speed with just enough water, about ½ cup and 1 tbsp olive oil to make a smooth puree. Season with salt and pepper and set aside.
For the risotto, Bring the stock to a simmer and keep hot.
Heat a medium saucepan over a medium/high heat add the olive oil, leek, fennel, garlic, half the thyme (picked), a good pinch of salt and cook for 3 minutes then add the rice and cook, stirring, for another 2 minutes before adding the wine and cook out to absorb then gradually add the hot stock a ladle at a time, stirring constantly for the rice to absorb the stock and you are getting a creamy texture. You want the risotto loose and creamy, not stiff and dry.
Turn off the heat, stir through 2 tbsp of the butter, chopped parsley and cover with a lid for 2 minutes to rest.
While the risotto is cooking, heat a non-stick frying pan over a high heat. Season the fish on the skin and flesh side. Add 2 tbsp olive oil to the pan and add the fish, skin side down. Cook over a medium high heat for approx. 5 minutes to get a nice crispy skin then turn off the pan, add the remaining 1 tbsp butter, pine nuts and remaining thyme to the pan and baste the fish with this as it finishes cooking, and the pine nuts are toasting.
Serve the risotto with some of the pea puree spooned over and tipped with the fish, and all the pine nuts, thyme and pan juices spooned over. Micro plane the lemon zest over to finish and serve with lemon.