This was one of my favourite Friday night dishes during Lent. It is super easy and you can whip it up within 30 minutes. All of the ingredients can be found in your cupboard {and I have even found a great frozen fish option – for when everyone decides to nap later in the day and you can’t duck out to the fish markets}.

Does that ever happen to you? You have dinner all planned out – but it means that you’ll need to duck down to the shops at some point to grab a thing or two. But then your little ones sleep until 5pm {or later} and you figure you’ll just call in some takeaway that night.

CRISPY SKINNED BARRA w LEMON AND PEA RISOTTO
4 fillets of barramundi with skin on
200g risotto rice
850g hot vegetable stock
50g frozen garden peas
50g parmesan, grated, plus extra to serve
juice and zest 1⁄2 lemon
rock salt and cracked black pepper

Heat a large saucepan over a medium heat, then toast the rice, stirring constantly, for 1 min. Add 1 ladleful of hot stock and stir until absorbed. Reduce the heat. Add the rest of the stock, a ladleful at a time, until the rice is almost cooked and stock is absorbed, about 20 mins.

Meanwhile, season the skin of the barramundi and place skin side down in a hot frying pan, cook for 5 minutes and then flip the fish and cook for 30-45 second on the other side {or until the fish is cooked through}.