Turbot with orange and risotto

Cut the turbot into bite-sized pieces and arrange them in an ovenproof dish.

Squeeze the orange juice and pour it over the turbot. Season with salt and pepper.

Steam the green asparagus for 10 minutes (steam oven at 100°C).

Bring the stock to the boil.

Sauté a sliced onion in butter. Add the rice (a round risotto rice) and stir it so it soaks up the butter. Pour in the white wine and the stock so the rice is covered. Stir and cook for about 20 minutes, adding stock regularly (you should stop adding it, though, once the rice is almost cooked).

Ten minutes before the rice finishes cooking, put the fish in the oven (at 180°C).

At the last moment, reheat the asparagus in the risotto and stir in the Parmesan.

Serve on warm plates, add the fish and the orange juice.