Sea bass with tomato and herb risotto

    46 min

    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!


    Buckinghamshire, England, UK
    48 people made this

    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 (5)


    Delicious! Made this 4 times and everyone's said "I'd pay for this!"...May have to start charging my guests!! Thanks for a lovely recipe.  -  13 Jan 2018


    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