Ingredients:

600g black scabbard fish fillets or other fish fillets with firm white flesh

80ml freshly squeezed lemon juice

120ml freshly squeezed lime juice

480g risotto rice

600ml asparagus stock

120g grated Parmesan cheese

150g butter

10g peel from an untreated lime cut into fine strips

4 bananas

5 eggs

200g flour

salt

pepper

200g spinach

To make the asparagus stock:

200g broken asparagus stalks or peelings

150g diced onions

1l water

1cl olive oil

Boil the asparagus together with the onion and the oil in the water for almost twenty minutes. Then sieve the mixture to remove all the solids.

To prepare:

Add some asparagus stock to the rice and stir on a medium heat. Add the lemon and the lime juice, along with the strips of lime peel. Stir well again and simmer, adding stock at regular intervals to stop the rice turning brown or burning.

Add butter to the rice along with the grated parmesan. Stir.

Season the fish fillets and then coat them in flour before dipping them in beaten egg.

Fry the fillets in olive oil until both sides are golden brown.

Peel the banana, cut lengthwise into two pieces, place across the fish fillets and add 40g of butter. Bake in the oven at 180 degrees celsius for ten minutes.

Continue to stir the rice on a medium heat until it is al dente. Season to taste.

Place portions of the risotto on deep plates, adding some cooked spinach, topped off by the baked fish fillets with the bananas. Serve immediately.