Mustard-Roasted Fish and Risotto Cakes

We hosted our supper club tonight and these were the main dishes. I forgot to take a photo of the fish, but it was hard to see with sauce all over the top. The fish was super simple and came together in no time. The risotto cakes were not difficult, but they do have a lot of steps (you would definitely save time if you have leftover risotto). Both of these recipes were inspired by ones in Barefoot Contessa: Back to Basics. It is a delicious pairing—enjoy!

Mustard-Roasted Fish
8 tilapia fillets
Salt and pepper
16 oz. sour cream (the original called for crème fraiche, but I couldn’t find it at the store)
6 Tbsp. Dijon mustard
2 Tbsp. whole-grain mustard
3 shallots, minced
4 tsp. drained capers

1. Place fish on an aluminum foil-lined baking sheet; sprinkle with salt and pepper. Combine sour cream and next 4 ingredients; spread over top of fish.
2. Bake at 425° for 15 to 20 minutes or until fish flakes with a fork.

Risotto Cakes
1 cup Arborio rice
1/2 tsp. salt
1/2 cup Greek yogurt
2 eggs
3 Tbsp. chopped chives
1 1/2 cups grated Fontina cheese
1/2 tsp. black pepper
1/2 cup panko (Japanese breadcrumbs)
Olive oil

1. Fill a Dutch oven two-thirds full of water; bring water to a boil. Add in 1/2 tsp. salt and rice. Cook, stirring occasionally, for 20 minutes. Drain rice completely; rinse under cold water. Drain.
2. Whisk together yogurt and next 4 ingredients; season with salt to taste. Stir in rice. Cover and chill for 2 hours.
3. Place panko in a shallow dish. Use a scoop to create balls of rice mixture; roll in panko. Cook in hot oil in a skillet in batches, flattening slightly with spatula, until crisp and golden on both sides. Sprinkle with salt and pepper to taste, if desired. Keep warm in a 250° oven, if desired.