Pan Fried Fish with Spring Risotto & Hollandaise

Steps

1. Bring a full kettle to the boil. Heat stock spices. In a pot, combine boiling water measure and stock spices. Bring to the boil, then reduce to low heat.
2. Prep & cook risotto. Melt butter with a drizzle of oil in a large pot with a lid on medium heat. Add leek and cook for about 4 minutes, until soft. Add rice to pot and cook, stirring, for 1-2 minutes, until rice is translucent. Add 1 cup of warmed stock mix and cook, stirring, for about 1 minute, until stock is nearly absorbed by the rice.
3. Pour remaining stock over rice, bring to a simmer, cover and reduce heat to low. Cook for 15 minutes, stirring occasionally, until rice is tender. Stir in peas and cook for 2-3 minutes further, until rice is tender. Rice will absorb leftover liquid as it cools. If rice is still a little firm, add 1/4 cup more water and continue cooking for a further 2-3 minutes.
4. Cook fish. Pat fish dry and remove any remaining scales or bones. Toss in a bowl with 1/2 tsp salt, lemon zest and flour. When risotto has about 8 minutes cook time remaining, heat a drizzle of oil in a fry-pan on medium-high heat. Cook fish, in two batches, for 1-2 minutes each side, until just cooked through.
5. Prep spinach & finish risotto. When rice is cooked, stir through spinach and lemon juice and season to taste.
6. Serve risotto topped with fish, Hollandaise and parsley.