Baked redfish fillet with risotto and asparagus

Redfish is a nice firm fish that you can easily use in various dishes. Because a varied diet is important, we strongly support the use of more fish in the daily meals. That it does not necessarily have to be difficult or take a long time to make this dish is a fact.

With the recipe below, we want to inspire you to put a delicious meal on the table in almost no time.

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Baked redfish fillet with risotto and asparagus

Delicious baked redfish fillet with risotto and asparagus.
Prep time5 minutes
Cooking time20 minutes
Servings: 2 persons
Author: Cultiviz


  • 2 redfish fillets
  • 250 gr risotto rice
  • 1 cup mushrooms
  • 1.25 liters water
  • 2 cubes vegetable stock
  • 2 shallots
  • 2 cloves garlic
  • 60 gr parmesan cheese
  • 1 pack asparagus tips
  • Provencal spice mix


  • Chop the mushrooms finely.
  • Put the water in a saucepan with the stock cubes and mushrooms and bring this to a boil.
  • Heat a skillet over medium heat and add some olive oil.
  • Chop the shallots and add them to the skillet. Also press the garlic cloves in the pan.
  • Fry the onions until they are golden brown.
  • Add the risotto to the skillet and fry it for a minute with the shallots.
  • Continuously add a ladleful of the stock to the risotto and let the risotto absorb the liquid over a low heat. When all the liquid has been absorbed by the risotto, add some stock again.
  • Brush the redfish fillets with some olive oil and sprinkle them with some Provencal herbs.
  • Heat a frying pan with some oil and fry the fillets for 7-10 minutes.
  • Bake the asparagus tips in another pan. These are cooked in about 6 minutes.
  • Finally, grate the parmesan cheese through the risotto for a nice creamy taste.

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