Step 1

Heat 1 tablespoon of oil in a saucepan. Add rice and fry for 2 minutes over medium heat. Add a little broth and let it evaporate. Then add about 6-7 oz of broth and let the rice absorb it, stirring occasionally. Then continue to add broth in portions, as well as the juice towards the end, cooking the rice in this way for 15-20 minutes; about 5 minutes before the end of cooking time, mix in the peas and season with salt and pepper. The rice should still have a slight bite.

Step 2

Boil fish stock at the same time. Rinse cod, pat dry and cut into 4 equal pieces. Place on a steamer tray greased with the remaining olive oil, season with salt and pepper and steam covered over the stock for about 6-8 minutes.

Step 3

Meanwhile, wash basil, shake dry and chop. Grate the Parmesan cheese. Mix lemon zest, basil and Parmesan into the risotto. Arrange risotto on plates with the fish.