Sea bass with tomato and herb risotto


    Sea bass with tomato and herb risotto

    Sea bass with tomato and herb risotto


    17 people made this

    About this recipe: I pan-fried the fish so the skin was deliciously crispy, complimenting the soft, creamy risotto perfectly. This is the perfect meal if you want to impress!

    LottieRainbow Buckinghamshire, England, UK

    Serves: 2 

    • A dollop of butter
    • 1 onion, finely chopped
    • 2 cloves garlic, crushed
    • 100g risotto rice
    • 3/4 chicken stock cube dissolved in 250ml water
    • Handful cherry tomatoes, quartered
    • Large handful of parsley, finely chopped
    • About 60g grated Parmesan cheese
    • dash single cream or mascarpone or crème fraiche
    • A few teaspoons green pesto
    • Drizzle of olive oil, about a tablespoon
    • 2 sea bass fillets
    • Handful of washed fresh spinach leaves
    • Salt and freshly ground black pepper, to taste

    Prep:10min  ›  Cook:36min  ›  Ready in:46min 

    1. Melt the butter in a large saucepan over medium heat. Cook and stir the onion and garlic until softened, about 5 minutes. Stir in the risotto rice and cook until translucent, about 3 minutes. Add the stock and cook until the water is absorbed and the rice is al dente, about 20 minutes - you may need to add additional water as you go along. Keep stirring and testing the rice.
    2. Fold in the cherry tomatoes and parsley; mix in the Parmesan cheese, cream and pesto; season to taste with salt and pepper.
    3. In a separate pan, heat the olive oil over medium-high heat. Fry the fish on each side until the skin is crisp and the fish is cooked through, 3 to 4 minutes per side.
    4. Place the risotto on a bed of spinach leaves and top with sea bass. Garnish with additional pesto, Parmesan cheese, parsley and a few cherry tomatoes if desired.

    See it on my blog

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    Reviews in English (4)


    Tasted amazing, will be doing it again.  -  06 Mar 2017


    Absolutely delicious and good to look at too. Used crime fraiche, baked the fish, and forgot the pesto. Didn't miss it!  -  03 Jun 2016


    So quick and easy to make and very tasty. It looks extremely professional on a plate so definitely worth making for a dinner party. Have made it three times so far for just me and my husband. Delicious.  -  01 Apr 2016

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