Name: Fillet of Zander with Scarlet Runner Bean Risotto
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: European
Ingredients: 4 zander fillets (about 6 oz each), skin-on or skinless; 2 tablespoons olive oil or unsalted butter; 1 lemon (zested and juiced); Salt and freshly ground black pepper, to taste; 1 tablespoon fresh parsley, chopped (for garnish); 1 cup scarlet runner beans (fresh or dried); 1 cup Arborio rice; 2 tablespoons unsalted butter; 1 tablespoon olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 1/2 cup white wine (optional); 4 cups chicken or vegetable stock (kept warm); 1/2 cup freshly grated Parmesan cheese; Salt and freshly ground black pepper, to taste; 1 tablespoon fresh thyme (or rosemary), chopped (optional); 1/2 cup heavy cream (optional, for extra creaminess)

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Short Description:
This Fillet of Zander with Scarlet Runner Bean Risotto is a dish that brings together delicate fish and hearty, creamy risotto in the most delightful way. The crispy, tender zander fillet pairs beautifully with the vibrant, nutty flavor of scarlet runner beans, creating a meal that’s both sophisticated and comforting. Perfect for impressing guests or treating yourself to something special!

Why You’ll Love This Recipe?
This dish is a beautiful balance of flavors and textures, from the crispy skin of the zander fillet to the creamy, rich risotto. The scarlet runner beans add an unexpected pop of color and a hearty, earthy flavor that complements the lightness of the fish. The dish feels elegant but is surprisingly easy to prepare. It’s perfect for a weeknight dinner or an elegant dinner party, and will definitely leave you craving more!

Ingredients
(Find the full list of ingredients below!)

Zander fillets (or any firm white fish)
Olive oil
Salt and pepper
Garlic (minced)
Onion (diced)
Arborio rice (for risotto)
White wine (optional)
Chicken or vegetable broth (preferably low-sodium)
Scarlet runner beans (fresh or frozen)
Parmesan cheese (grated)
Fresh thyme
Lemon zest
Butter

Directions

1. Prepare the Scarlet Runner Beans

If you’re using fresh scarlet runner beans, blanch them in boiling water for 3-4 minutes, then immediately transfer them to an ice bath to stop the cooking. If you’re using frozen beans, simply thaw them. Once cooled, peel away the outer skins if needed, and set them aside.

2. Start the Risotto

In a large pan, heat a tablespoon of olive oil over medium heat. Add the diced onion and minced garlic, sautéing until softened and fragrant, about 3-4 minutes. Once the onions are translucent, add the Arborio rice and toast it lightly for 1-2 minutes, stirring frequently. The rice should begin to look a little translucent at the edges.

3. Add the White Wine and Broth

Pour in the white wine (if using) and cook for about 1-2 minutes, stirring until it’s absorbed by the rice. Then, begin adding the warm chicken or vegetable broth, one ladleful at a time. Stir the rice constantly, allowing each addition of broth to be absorbed before adding the next. Continue this process for about 20-25 minutes, until the rice is creamy and tender but still has a slight bite to it.

4. Cook the Zander Fillets

While the risotto is cooking, heat a tablespoon of olive oil in a separate skillet over medium-high heat. Season the zander fillets with salt and pepper, and place them skin-side down in the hot pan. Cook for about 4-5 minutes, or until the skin is crispy and golden brown. Flip the fillets and cook for another 2-3 minutes on the other side until the fish is cooked through and easily flakes with a fork.

5. Finish the Risotto

When the rice is almost cooked, stir in the cooked scarlet runner beans, Parmesan cheese, fresh thyme, and a touch of butter. Let it cook for another 2-3 minutes, until the beans are heated through and the risotto is creamy and well-combined. Taste and adjust the seasoning with salt, pepper, and a bit of lemon zest for brightness.

6. Plate the Dish

To plate, spoon a generous amount of the risotto onto each plate and top with the crispy zander fillet. Garnish with additional fresh thyme or a drizzle of olive oil if desired. Serve immediately and enjoy!

Expert Tips and Tricks

Fish Selection: While zander is a great choice for this dish, you can also use other firm white fish like cod, bass, or halibut. Just adjust the cooking time as needed based on the thickness of the fillet.
Creamy Risotto: The key to perfect risotto is patience! Don’t rush the process of adding the broth, as it allows the rice to release its natural starches, creating that creamy texture we all love. Stir frequently for the best results.
Scarlet Runner Beans: If you can’t find scarlet runner beans, you can substitute with other types of beans, such as cannellini beans or even peas for a similar texture and color contrast.
Lemon Zest: A little lemon zest goes a long way in brightening the dish and adding a refreshing contrast to the richness of the risotto and fish. Don’t skip this step!

Recipe Variations and Possible Substitutions

Vegetarian Option: Skip the fish and serve the risotto with additional vegetables such as roasted squash, mushrooms, or even sautéed spinach for a hearty vegetarian main dish.
Herb Variations: Feel free to switch up the herbs—fresh rosemary, basil, or parsley would all work wonderfully in this dish if you prefer a different flavor profile.
Wine Alternatives: If you don’t want to use white wine, you can substitute with a splash of lemon juice or a little extra broth to help deglaze the pan.

Serving and Pairing Suggestions
This dish pairs beautifully with a crisp white wine, like a Sauvignon Blanc or Chardonnay, which complements both the fish and the creamy risotto. For sides, a simple green salad with a lemony vinaigrette would add a nice refreshing crunch to balance out the richness of the dish. If you’re feeling extra fancy, roasted asparagus or grilled vegetables would be a lovely addition.

Storage and Reheating Tips
While the fish is best enjoyed fresh, you can store any leftover risotto in an airtight container in the refrigerator for up to 2 days. To reheat, add a splash of broth or water to loosen it up, and gently warm it on the stove, stirring occasionally. The risotto will thicken as it sits, so adding a little liquid will help restore its creamy texture.

4 FAQs

Can I make this dish ahead of time?
You can prepare the risotto and beans ahead of time and store them in the fridge. However, it’s best to cook the fish just before serving so it stays crispy.
Can I use frozen fish?
Yes! If you’re using frozen fish fillets, make sure to thaw them completely before cooking. You can also cook them straight from frozen if necessary, but you may need to adjust the cooking time.
What can I substitute for scarlet runner beans?
If you can’t find scarlet runner beans, try using cannellini beans, lima beans, or even green peas for a similar texture and color.
Can I make this dish dairy-free?
Yes! You can easily make this dish dairy-free by using olive oil instead of butter and skipping the Parmesan cheese, or replacing it with a dairy-free alternative.

Conclusion
This Fillet of Zander with Scarlet Runner Bean Risotto is an elegant, flavorful dish that combines fresh, delicate fish with a rich, creamy risotto. It’s a perfect balance of light and hearty, making it ideal for a special dinner or impressing guests. With the vibrant color of the scarlet runner beans and the crispy fish fillets, it’s not just delicious but visually stunning too. Whether you’re cooking for a celebration or simply treating yourself, this dish is sure to shine!

Fillet of Zander with Scarlet Runner Bean Risotto

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Author: Emily
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Pan-Seared, Stovetop
Cuisine: European, Mediterranean
Diet: Gluten Free

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Description

This elegant dish combines the delicate, flaky fillet of zander, a freshwater fish, with a creamy and flavorful scarlet runner bean risotto. The bright color and rich texture of scarlet runner beans pair beautifully with the lightness of the zander, creating a sophisticated yet comforting meal. Perfect for special occasions or a refined dinner at home, this dish brings together the best of both land and water in a harmonious blend of flavors.

Instructions

Prepare the Scarlet Runner Beans:
- If using dried scarlet runner beans, soak them overnight, then cook them in boiling water for 45-60 minutes or until tender. If using fresh beans, blanch them in boiling water for 3-4 minutes until just tender.
- Drain the beans and set aside.
Make the Risotto:
- In a large saucepan, heat the butter and olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened, about 5 minutes.
- Stir in the Arborio rice and cook for 2 minutes, allowing the rice to lightly toast.
- Add the white wine (if using) and cook until it evaporates, about 2 minutes.
- Begin adding the warm stock one ladle at a time, stirring frequently. Wait until most of the liquid is absorbed before adding more stock. Continue this process until the rice is tender and creamy, about 18-20 minutes.
- Once the rice is cooked, stir in the cooked scarlet runner beans, Parmesan cheese, and any additional seasonings (like thyme or rosemary). If desired, add a splash of heavy cream for a richer texture. Season with salt and pepper to taste.
Cook the Zander Fillets:
- While the risotto is cooking, heat the olive oil or butter in a large skillet over medium-high heat. Season the zander fillets with salt, pepper, and lemon zest.
- Place the fillets skin-side down (if skin-on) in the skillet and cook for 3-4 minutes on each side, until the fish is golden brown and cooked through. The fish should be opaque and flake easily with a fork.
Assemble the Dish:
- Spoon a generous portion of the scarlet runner bean risotto onto each plate.
- Place the cooked zander fillet on top of the risotto.
- Drizzle with fresh lemon juice and garnish with chopped parsley.

Notes

If you can’t find zander, you can substitute with a similar white fish like pike, bass, or perch.
For a vegetarian version of the risotto, omit the fish and serve the risotto as a standalone dish with more vegetables.
You can also garnish with extra Parmesan or a squeeze of lemon for added brightness.

Nutrition

Serving Size: 1 plate (fillet with risotto)
Calories: 450
Sugar: 5g
Sodium: 450mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 8g
Protein: 32g
Cholesterol: 75mg