What you'll need to serve two with room for leftovers...maybe : )

Wild caught cod filet, 1 

Avocado, 1 

Mango, 1 

Mayo, 1 T

Parsley, 1 bunch

Butter, 1 T plus a little extra to grease the baking dish 

Lemon, 1 , juice and zest 

Parmesan cheese, fresh, grated, 1 cup 

Half & half, 2/3 cup 

Rice, short grain brown, 1 cup dry ( so will make roughly 3 cups prepared ). Traditional risotto calls for Arborio rice. I just really love the taste of this one that I found at the market- very hearty. 

Salt, 1/2 tsp

For the risotto:

Butter a medium fry pan with about 1 T butter. When you start to see the butter bubble and crackle, add the rice. Spread the rice out flat like this: 

Saute the rice until golden brown, about 3 minutes.

Pour water over the top so it's covered like this: 

Bring to boil. When full boil begins, cover and simmer for 45 minutes. When it's done, it should be fluffy like this: 

While the heat is still on low, cook in the half and half, then add cheese, stir, add parsley, then lemon zest and juice, then salt to taste. 

For the cod: 

Rinse and pat dry the fish. Butter a 9 x 12" baking dish. With a rubber brush, paint the mayo on the top side of the fish. (You don't need to do the bottom as it will be coated in butter from the baking dish. 

Sprinkle with parsley. 

Bake uncovered for 21 minutes on 400 degrees. 

You can tell when the cod is done when you can see the flakes that pull away from the center like this: 

Now time to assemble the plates. Risotto first, then fish, then slices of avocado and mango, then garnish with extra parsley. Enjoy!