Pan Fried Fish with Fregola Risotto, Asparagus and Dill Hollandaise

Steps

1. Prep risotto and fish Preheat oven to 220°C. Finely dice onion. In a small pot, bring chicken broth and water to a simmer. Once simmering, remove from heat. Pat fish dry and remove any scales or bones. Cut larger fillets in half and score skin at 1cm intervals.
2. Cook risotto Heat a drizzle of oil in a medium pot on medium-high heat. Cook onion with a pinch of salt for 1-2 minutes, until soft. Add fregola, stir and then add wine. Cook for about 1 minute, until liquid has reduced.
3. Finish risotto Add chicken broth to pot in 3 batches. Simmer on medium-low for 4-5 minutes in between each addition, or until fregola is tender. Stir often to ensure a creamy finish. Remove from heat and stir through butter, spinach and lemon juice. Season.
4. Cook vegetables Remove woody ends from asparagus and trim green beans. When fregola has about 10 minutes remaining, toss asparagus and beans on a lined oven tray with a drizzle of olive oil. Season and roast in oven for about 10 minutes, until tender and starting to brown.
5. Cook fish Heat a drizzle of oil in a medium fry-pan on medium-high heat. Season fish and cook, skin side down, for 2-3 minutes, until skin is golden and crispy. Flip and cook for 1-2 minutes, until cooked through.
6. Serve fregola risotto on plates, then top with vegetables, fish, dill Hollandaise and basil.