Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Creative Recipe
Crispy Perch Risotto with Salsa Verde Lentil Crumble and Roasted Vegetable Medley
An innovative Italian-Modern Creative fusion dish featuring pan-seared perch with crispy skin served over creamy cauliflower rice risotto, topped with a vibrant salsa-spiced lentil crumble and colorful roasted seasonal vegetables. This dish reimagines traditional Italian seafood risotto by combining modern vegetable substitutes with bold Latin flavors and textural contrasts.
50 min
Medium
2 servings
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Taste Profile
Sweet3/10
Salty4/10
Sour5/10
Umami6/10
Spicy4/10
🥄 Texture
Crispy, crackling skin on the seared perch gives a sharp contrast to the tender, flaky fish beneath. The cauliflower risotto is creamy and smooth, the roasted vegetables are caramelized with slightly charred edges, and the salsa-lentil crumble adds a pleasant grainy, slightly chunky bite while the diced cucumber and yoghurt bring cool crunch and creaminess.
👃 Aroma
Bright lemon and fresh herbs mingle with warm roasted vegetable notes and a hint of smoked paprika, while ginger and sautéed onion give a fresh, slightly spicy backbone. The fish and mushrooms add a savory, oceanic umami aroma and the yoghurt/salsa introduce mild tang and herbaceous freshness.
🍷 Pairs Well With
A crisp, zesty Sauvignon Blanc or a dry Vermentino to complement the lemony, herbal and seafood notes; alternatively a light pilsner or sparkling water with lemon works well.
🥗 Side Dishes
Light mixed-leaf salad with a lemon vinaigrette; warm crusty sourdough or focaccia to soak up the risotto and salsa; or simple herbed new potatoes or a chilled cucumber-dill salad for extra freshness.
Ingredients(19 items)
- 11 whole perch fish with skin (400g, cleaned and filleted)
- 21 cup cauliflower rice (fresh or frozen)
- 33/4 cup cooked lentils (mix lentils, pre-cooked or canned)
- 41/2 cup salsa dip (fresh, medium spice)
- 51/2 cup plain yoghurt
- 62 medium carrots (cut into batons)
- 71 cup broccoli florets
- 81 cup brussels sprouts (halved)
- 91/2 medium onion (finely diced)
- 101 tablespoon fresh ginger (minced)
- 111/2 cup mushrooms (sliced)
- 121/2 cucumber (diced, for garnish)
- 133 tablespoons olive oil (divided)
- 141 tablespoon butter
- 151/4 cup vegetable broth
- 16Sea salt and black pepper to taste
- 171 teaspoon Italian herbs (dried oregano and basil mix)
- 181/2 teaspoon smoked paprika
- 19Fresh lemon juice (1/2 lemon)
Nutrition Information(per serving)
485
Calories
52g
Protein
28g
Carbs
18g
Fat
Instructions
- 1
Preheat oven to 400°F (200°C). Pat the perch fillets dry with paper towels and season both sides with sea salt, black pepper, and Italian herbs.
- 2
Prepare the roasted vegetable medley: Toss carrots, broccoli, brussels sprouts, and mushrooms with 1 tablespoon olive oil, salt, pepper, and smoked paprika. Spread on a baking sheet and roast for 20-22 minutes until caramelized and tender.
- 3
While vegetables roast, prepare the cauliflower rice risotto base: Heat 1 tablespoon olive oil and butter in a large pan over medium heat. Add diced onion and minced ginger, sauté for 2-3 minutes until fragrant.
- 4
Add cauliflower rice to the pan and stir constantly for 3-4 minutes. Pour in vegetable broth and cook for 5-7 minutes, stirring frequently, until the cauliflower rice becomes creamy and tender.
- 5
Fold 1/4 cup yoghurt into the risotto until well combined and creamy. Season with salt and pepper to taste. Keep warm on low heat.
- 6
Prepare the salsa-lentil crumble: In a small bowl, combine cooked lentils with 1/4 cup salsa dip and 1/4 cup yoghurt. Mix gently until the lentils are coated but still maintain their texture. Set aside.
- 7
Heat the remaining 1 tablespoon olive oil in a separate skillet over medium-high heat. Once shimmering, carefully place perch fillets skin-side down in the pan.
- 8
Sear the perch for 4-5 minutes without moving, allowing the skin to become crispy and golden. Carefully flip and cook for another 2-3 minutes until the flesh is opaque and cooked through. Finish with a squeeze of fresh lemon juice.
- 9
To plate: Create a bed of cauliflower rice risotto in the center of each plate. Top with a perch fillet (skin-side up) and spoon the salsa-lentil crumble alongside.
- 10
Arrange the roasted vegetables around the plate in an artistic manner. Garnish with fresh diced cucumber, a drizzle of remaining salsa dip, and a dollop of plain yoghurt on the side.
- 11
Serve immediately while the perch skin is still crispy and the vegetables are warm.
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