Risotto with Black Crown Caviar

Ingredients

• 1 lb cod loin or halibut, fresh, cut into 4 (4 oz) pieces
• 12 oz green beans, blanched
• 1 (24 oz) jar Marinara
• 1 lb baby potatoes or Butterball potatoes, boiled or steamed and cut into quarters
• 1/2 cup olive oil, divided
• 1 tbsp extra virgin olive oil, for garnish
• 1/4 cup shallots, julienned
• 2 tbsp Italian parsley, chopped
• 1/2 tbsp chives, chopped

Directions

• Season the fish with salt and pepper.
• Working in a large sauté pan, add 4 tbsp oil.
• Sear the fish, flesh side down, until golden brown.
• Carefully remove the fish from the pan and drain off excess oil.
• Add Marinara to the pan and add the reserved seared fish. Bring the sauce to a simmer and gently finish cooking the fish in the sauce.
• While the fish cooks, place a medium sauté pan over medium-high heat. Add the remaining olive oil and heat until the oil begins to shimmer.
• Add the cooked, quartered potatoes and cook until they start to brown (about 2–3 minutes).
• Add the shallots and green beans and quickly sauté until the shallots are soft and the beans are warmed through.
• Divide the potatoes and green beans among four warm plates.
• Top each portion with a piece of fish and spoon sauce over and around the fish. Garnish with chopped parsley and serve.