This Fillet of Zander with Scarlet Runner Bean Risotto is a beautiful, flavorful, and elevated meal that’s sure to impress your family or guests. The delicate fish fillet pairs perfectly with the creamy risotto, making this dish a complete showstopper. You’ll love how easy it is to prepare while feeling like you’re dining at a fine restaurant!

Why You’ll Love This Recipe

Delicate Flavors – The mild and flaky zander fish, combined with the creamy and savory risotto, creates a balance that’s simply divine.
Impressive Yet Simple – It’s a dish that looks and tastes sophisticated but doesn’t take a ton of effort to put together.
Seasonal Ingredients – The addition of scarlet runner beans gives this dish a fresh, earthy twist, perfect for those wanting to use seasonal produce.

Ingredients

For the fish fillets:

4 fillets of zander (or any white fish like cod or tilapia)
Salt and pepper to taste
1 tablespoon olive oil
1 tablespoon butter

For the scarlet runner bean risotto:

1 cup arborio rice
1/2 cup scarlet runner beans (fresh or frozen)
1/2 onion, finely chopped
2 cloves garlic, minced
1/2 cup dry white wine
3 cups chicken or vegetable broth
1 tablespoon olive oil
1/4 cup grated Parmesan cheese
Salt and pepper to taste

(Find the full list of ingredients below)

Directions

Step 1: Prepare the Risotto

Start by heating olive oil in a large skillet over medium heat. Add the chopped onion and garlic and sauté until fragrant and softened, about 2-3 minutes. Add the arborio rice and cook for another 2 minutes, stirring occasionally. Pour in the dry white wine and stir until the liquid is mostly absorbed.

Step 2: Cook the Beans

While the risotto is cooking, blanch the scarlet runner beans in boiling water for 2 minutes until tender. Drain and set them aside.

Step 3: Add the Broth

Now, slowly add the chicken or vegetable broth to the risotto, one ladleful at a time, stirring constantly until each addition is absorbed. Keep adding the broth and stirring until the rice becomes tender and creamy, which should take about 18-20 minutes.

Step 4: Cook the Fish Fillets

While the risotto is finishing up, heat the olive oil and butter in another pan over medium-high heat. Season the zander fillets with salt and pepper and cook them in the hot pan for about 3-4 minutes per side, or until golden brown and cooked through. The fish should easily flake with a fork.

Step 5: Combine and Serve

Once the risotto is creamy and cooked to perfection, stir in the cooked scarlet runner beans and grated Parmesan cheese. Taste and adjust for seasoning. Plate the risotto and top it with the golden fish fillet. Serve immediately.

Expert Tips and Tricks

Stir Constantly – The key to a creamy risotto is constant stirring. This helps release the starch from the rice and gives you that luscious texture.
Broth Temperature – Make sure your broth is warm when you add it to the risotto, as cold broth will slow down the cooking process.
Fish Substitutes – If you can’t find zander, feel free to swap it out for any other mild white fish like cod or haddock.

Recipe Variations and Possible Substitutions

Add Herbs – You can stir in some fresh thyme, rosemary, or parsley to the risotto for added fragrance and flavor.
Vegetarian Version – If you’re looking for a vegetarian twist, replace the fish with roasted vegetables or tofu and make the risotto with vegetable broth.
Vegan Option – To make it vegan, omit the butter and cheese in the risotto, and use plant-based alternatives for the creaminess.

Serving and Pairing Suggestions

Wine Pairing – A crisp, dry white wine like Sauvignon Blanc or Pinot Grigio would pair beautifully with this dish, complementing the delicate flavors of both the fish and the risotto.
Side Dishes – Serve this dish alongside a fresh green salad or some roasted vegetables for a well-rounded meal.

Storage and Reheating Tips

Storage – Store any leftover risotto and fish separately in airtight containers in the fridge for up to 2 days.
Reheating – Reheat the risotto on the stove with a splash of broth to bring back its creamy texture. Reheat the fish gently in the oven at 300°F for about 10 minutes to avoid drying it out.

FAQs

1. Can I use a different type of fish?
Yes, you can use any white, flaky fish such as cod, tilapia, or haddock in place of zander.

2. Can I make this risotto in advance?
Risotto is best made fresh, but you can prepare the base ahead of time and finish cooking when you’re ready to serve. The risotto will absorb liquid as it sits, so you may need to add more broth when reheating.

3. Can I make this dish without the wine?
Yes, if you prefer not to use wine, you can substitute it with more broth or even a splash of lemon juice for acidity.

4. What if I can’t find scarlet runner beans?
If you can’t find scarlet runner beans, you can use other beans like kidney beans, cannellini beans, or green beans as a substitute.

Conclusion

This Fillet of Zander with Scarlet Runner Bean Risotto is an elegant, flavorful dish that will make your dinner feel extra special. With its creamy risotto and perfectly cooked fish, it’s a meal that’s both comforting and sophisticated. Give it a try, and you’ll have a new favorite dinner recipe that’s sure to impress everyone at the table!

Fillet of Zander with Scarlet Runner Bean Risotto – A Perfectly Elegant Dish!

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This delicate and flavorful dish pairs the mild and flaky fillet of zander with a creamy scarlet runner bean risotto. The risotto is a rich combination of earthy beans and aromatic herbs, complementing the fish perfectly. This dish offers a refined taste of sophistication for a special dinner or gourmet occasion.

Author: Touria Elkoudssi
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Pan-frying, Stove-top
Cuisine: European, Gourmet
Diet: Gluten Free

Instructions

Prepare the Scarlet Runner Bean Risotto:
- Soak the scarlet runner beans overnight, or use canned beans to save time. If using dried beans, cook them according to package instructions until tender.
- In a large skillet or saucepan, heat the olive oil and butter over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant (about 3-4 minutes).
- Stir in the Arborio rice, toasting it lightly for 2 minutes.
- Pour in the white wine, stirring constantly until the liquid is absorbed.
- Begin adding the vegetable stock one ladle at a time, allowing the liquid to absorb before adding more. Stir frequently. Continue this process until the rice is tender and creamy (about 20-25 minutes).
- Stir in the cooked scarlet runner beans, Parmesan cheese, and butter. Season with salt and pepper to taste. Keep the risotto warm while you prepare the fish.
Cook the Zander Fillet:
- Heat olive oil and butter in a non-stick skillet over medium heat. Season the zander fillets with salt and pepper.
- Once the pan is hot, place the fillets in the pan skin-side down (if using skin-on). Cook for about 3-4 minutes, then flip and cook the other side for another 2-3 minutes until the fish is cooked through and flakes easily.
- Remove the fillets from the pan and keep warm.
Serve:
- Spoon a generous portion of the scarlet runner bean risotto onto each plate. Place the zander fillet on top. Garnish with fresh parsley and thyme, if desired.

Notes

You can substitute the scarlet runner beans with other varieties such as kidney beans or chickpeas.
If you prefer a creamier risotto, you can add more butter and Parmesan cheese.
Zander can be substituted with other mild, flaky fish like cod, halibut, or tilapia.