Lemon-Pea Mushroom Risotto with Yellowtail Flounder

1. Season yellowtail flounder fillets with salt and pepper.
2. In a separate pan, melt butter over medium heat.
3. Cook the seasoned yellowtail flounder fillets until they are golden brown on both sides and fully cooked.
4. Squeeze a bit of fresh lemon juice over the cooked flounder fillets.

Risotto

1. In a pan, melt butter over medium heat. Add finely chopped onions and sauté until translucent.
2. Stir in Arborio rice, coating each grain with the butter and onion mixture.
3. Pour in white wine or vinegar, stirring continuously until it's mostly absorbed by the rice.
4. Begin adding water with broth powder, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding the next ladle.
5. When the rice is halfway cooked, add green peas and sliced champignon mushrooms to the risotto. Continue adding broth as needed.
6. Once the rice is creamy and al dente, stir in grated Parmesan cheese for added richness.
7. Season the risotto with salt and pepper to taste.
8. Finish by adding chopped parsley and a generous amount of lemon zest for a burst of freshness.

Serve

1. Plate the lemon-pea mushroom risotto, creating a well in the center.
2. Gently place a cooked yellowtail flounder fillet in the center of each risotto portion.
3. Garnish with additional Parmesan, chopped parsley, and lemon wedges for a finishing touch.