Sea bass with tomato and herb risotto

Sea bass with tomato and herb risotto


12 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

Eat Rainbow Love

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Reviews (3)


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


This was so easy to make and was very tasty. I'll definitely make it again 😄 - 24 Jan 2016

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