Pikeperch Filet with Herbal Risotto

Peel and chop the onion. Steam the onion in some olive oil. Add the Risotto rice and the lemon juice. Deglaze everything with some white wine. Stir everything for several times. After one minute, infuse it with a laddle of the vegetable broth. When the vegetable broth is boiled away, add another laddle. Stew the rice slowly.

Wash and chop the herbals. Puree them with some water and mix them to the Risotto. Afterwards season everything with salt and pepper and put the parmesan into it.

Season the Pikeperch filets with salt, pepper and lemon juice. Then put them into a pan and roast them in olive oil from both sides.

Serve the fish with the Risotto.