Rustic White Fish alla Norma with Risotto Rice
A rustic Italian alla norma with roasted white fish fillets, zucchini, spinach and garlic, finished with balsamic vinegar, pecorino romano and chili flakes, served over risotto rice.
Ingredients
Instructions
Season the white fish fillets and roast them over medium-high heat until well browned, about 10 minutes.
Add the zucchini, spinach and garlic, cooking until softened, about 4 minutes.
Stir in the balsamic vinegar, pecorino romano, chili flakes and parmesan for a final minute.
Cook the risotto rice separately, stirring until creamy.
Let the fish simmer gently for about 20 minutes so it stays flaky and the flavors meld.
Taste and adjust the seasoning.
Serve hot over the risotto rice, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.