Refine Search by:

Main:Pepato Crusted King George Whiting Fillets with Artichoke and Grana Cheese Risotto

Serves 10


  • 160g Australian Butter
  • 400g onions, peeled and chopped
  • 200g button mushrooms, sliced
  • salt and pepper, to taste
  • 800g arborio rice
  • 400ml white wine
  • 2 litres boiling fish stock
  • 80g shredded Australian Parmesan Cheese
  • 40g shredded Australian Pepato Cheese
  • 40g shredded Australian Romano Cheese
  • 200g marinated artichokes, cut into quarters
  • 40g chopped parsley
  • 1(140g) lemon, grated rind and juice
  • 30 x 70g fillets King George whiting, skinned
  • 6 (150ml) egg whites, lightly beaten
  • 2 1/2 cups(400g) polenta
  • 2 1/2 cups (200g) shredded Australian Pepato Cheese, extra
  • salt and pepper, to taste, extra
  • 200g Australian Butter, for frying
  • chives, for garnish
  • 150g Australian Butter, browned, for garnish
Download Recipe (PDF)


  1. Melt half the butter in a saucepan and saute onions and mushrooms until translucent. Season to taste. Add rice and cook stirring for 1-2 minutes. Add wine and cook stirring until it has been absorbed. Add stock, 1 cup at a time stirring constantly over low heat until all the liquid is absorbed before adding more stock. Continue until all the stock is absorbed and rice is tender. This will take 25-30 minutes and requires constant stirring. Remove from heat and add cheeses, artichokes, parsley, lemon juice and rind and remaining butter. Dip fish fillets in egg whites and coat in combined polenta, extra shredded Pepato cheese and seasonings. Refrigerate for 5-10 minutes.
  2. For each serving
  3. Heat 20g butter in a frying pan and shallow fry 3 fillets until golden. Drain well. Serve with a portion of risotto. Garnish with chives and browned butter.

Tips / Handy Hints

Crisp crusted fish over a flavoursome risotto with a touch of browned butter.


Join the discussion
RSS Feed