This dish, Garlic-Lemon Baked Pollock served with Roasted Butternut Squash Risotto, is a wonderful blend of flavors and textures, marrying the freshness of the sea with the earthy sweetness of autumn harvest.
Pollock, a light and subtly sweet fish, is enhanced by the pungent aroma of garlic and the bright, acidic zing of lemon. This combination creates a refreshing contrast to the fish’s mild flavor, adding depth without overwhelming its delicate taste. Lemon’s acidity cuts through the richness of the dish, while garlic adds a savory note that ties in beautifully with the earthiness of the risotto.
When roasted, butternut squash develops a rich, sweet profile with hints of nuttiness. Incorporated into creamy risotto, it adds a comforting sweetness and creaminess. The natural sweetness of the squash complements the savory notes of the risotto, creating a harmonious balance. The roasting process intensifies the squash’s flavors, making it a robust counterpart to the more subtle pollock.
White wine contributes acidity and complexity to the risotto, elevating the overall flavor profile. It can bring out the natural sweetness of the butternut squash and complement the savory aspects of the risotto. As the wine cooks and reduces in the risotto, it releases an aromatic quality that enhances the dish’s depth.
Caciotta, a soft Italian cheese, brings a gentle, creamy tang to the risotto. It has a mild flavor profile, which doesn’t overpower the other ingredients. It melds seamlessly with the risotto while adding a luxurious texture. The cheese provides a smooth backdrop that enhances the roasted squash’s sweet notes and complements the garlicky, lemony pollock.
Fresh herbs like parsley (or thyme) not only add a pop of color for visual appeal but also introduce a fresh, aromatic dimension. They provide a fragrant contrast to both the savory fish and the sweet risotto.
The dish excels in textural balance as well. The flakiness of the baked pollock offers a delightful contrast to the creamy, velvety risotto. The risotto’s inherent creaminess is further enriched by the soft Caciotta, while the tender chunks of roasted squash introduce a subtle bite.
Wine pairing suggestions:
- Orange Wine: Look for an Orange Wine with a good balance of fruit and acidity, as well as a touch of nuttiness or earthiness. A well-rounded orange wine from Slovenia could be an excellent choice. These wines often have flavors of dried stone fruits, citrus peel, and a hint of honey, which can complement the butternut squash’s sweetness and the tangy lemon in the pollock.
- Vinho Verde: A Portuguese vinho verde is a refreshing choice. Its slight effervescence and bright acidity will pair well with the lemony notes in the pollock, while its citrus flavors provide a pleasant contrast to the creaminess of the risotto.
- Sparkling Wine: A sparkling can also pair nicely, adding a festive touch. The bubbles and acidity can cut through the richness of the risotto, balancing the meal.
However you choose to enjoy your meal, make sure you enjoy it!
Garlic-Lemon Baked Pollock and Roasted Butternut Squash Risotto
4
servings20
minutes1
hour1
hour20
minutesGarlic-Lemon Baked Pollock with Roasted Butternut Squash Risotto is a harmonious fusion of delicate, zesty fish and creamy, sweet risotto, enriched with the unique addition of Caciotta cheese and complemented by a sophisticated choice of wines like orange, vinho verde, or sparkling.
Ingredients
- For the Garlic-Lemon Baked Pollock
4 fillets of pollock
3 tablespoons extra virgin olive oil
4 cloves of garlic, minced
1 lemon, juiced and zested
to taste, salt and ground black pepper
- For the Roasted Butternut Squash Risotto
1 cup arborio rice
1 medium butternut squash, peeled and cubed
1 small onion, chopped
2 cloves of garlic, minced
4 cups vegetable broth, warmed
1/2 cup white wine
1 cup Caciotta cheese, grated
2 tablespoons extra virgin olive oil
1 tablespoon parsley, freshly chopped
to taste, salt and ground black pepper
Directions
- For the For the Garlic-Lemon Baked Pollock
- Preheat Oven: Preheat your oven to 375°F.
- Prepare Garlic-Lemon Mixture: In a small bowl, mix together the extra virgin olive oil, minced garlic, lemon juice, and lemon zest. Season with salt and ground black pepper to taste.
- Season the Fish: Place pollock fillets in a baking dish. Spoon the garlic-lemon mixture over the fillets, ensuring they are well coated.
- Bake: Bake in the preheated oven for 12-15 minutes, until the fish is opaque and flakes easily with a fork.
- For the Roasted Butternut Squash Risotto
- Roast Butternut Squash:
Preheat the oven to 400°F. Cut the butternut squash in half lengthwise and remove the seeds. Place the halves cut-side up on a baking sheet. Drizzle with extra virgin olive oil, and season with salt and ground black pepper.
Roast in the oven for 45-50 minutesm until the flesh is tender and caramelized. Let it cool, and then scoop out the flesh. - Sauté Onions and Garlic:
In a saute pan, heat the extra virgin olive oil over medium heat. Add onions and garlic, and sauté until translucent, 2-3 minutes. - Toast the Rice:
Add Arborio rice to the pot and toast for about 2 minutes, stirring frequently. - Add Wine and Broth:
Pour in the white wine and stir until it’s absorbed.
Add the vegetable broth, warmed above room temperature, one ladle at a time. Stirring constantly, and wait until each addition is almost fully absorbed before adding more. Continue until all of the vegetable broth has been added and absorbed. This can take 35-45 minutes. Don’t rush it. - Add Squash:
Stir in the roasted butternut squash. Continue to cook, stirring, until the rice is creamy and the squash is well incorporated. - Finish with Cheese:
Remove the pan from heat and stir in the grated Caciotta cheese and freshly chopped parsley. Season with salt and ground black pepper to taste. - Garnish and Serve:
Garnish the risotto with a lemon slice and fresh parsley. Serve the risotto alongside the Garlic-Lemon Baked Pollock.