Fish: Tomato Risotto with Herbed Sole

Tomato Risotto with Herbed Sole


  • 0.5 tsp. salt
  • 1 onion, finely chopped
  • 2 dl white wine
  • a little butter
  • 3 dl water
  • 2 tsp. lemon juice
  • a little white pepper
  • 700 g puréed tomatoes
  • 250 g risotto rice
  • 1 sprig tarragon
  • 3 tbsp. herbs, z.B. Dill, Kerbel und Estragon, fein geschnitten
  • 8 sole fillets (MSC) (approx. 80 g each)
Order the ingredients from COOP@home


Bring the tomatoes and water to the boil. Heat the butter, sauté the onion, add the rice and sauté until translucent, stirring constantly. Add the wine and reduce completely. Add the tarragon, gradually pour in the hot tomato liquid stirring frequently, ensuring that the rice is covered with a small amount of liquid at all times, season. Simmer for approx. 25 mins. until the rice is creamy and al dente. Remove the tarragon, stir in the butter.

Drizzle the lemon juice over the fish fillets, season. Scatter the herbs over the shiny silver side, roll up the fillets. Grease a steaming basket with butter, place into a wide pan, fill with water until it is just below the bottom of the basket. Place the fish rolls in the basket, in batches, cover and bring to the boil, cook over a low heat for approx. 6 mins., arrange on top of the risotto.


  • Fish
  • 45 mins Preparation/cooking time: ca. 45m
  • Servings For 4 people
  • Nutrition 502 Kcal