Seared Chilean Sea Bass With Shallot-Tomato-Broccoli Risotto

Submitted by kyle martin

• Ready In: 45mins
• Ingredients: 13
• Serves: 2

ingredients

• 2 (396.89 g) sea bass
• 1 tomatoes, diced, seeded and skinned
• 0 head broccoli, blanched and diced fine
• 4 whole shallots, pre-roasted at 400 degrees for 15-20 minutes
• 236.59 ml arborio rice
• 14.17 g butter
• 59.14 ml onion, finely diced
• all-purpose flour
• 28.34 g olive oil
• 85.04 g heavy cream
• 56.69 g grated parmesan cheese
• salt
• pepper

directions

1. In a small pan, melt butter over medium heat and sauté onion until tender.
2. Add rice and stir.
3. Add water, stir and bring to boil.
4. Reduce heat; simmer 20-25 minutes uncovered, stirring frequently, until rice is tender.
5. Add cream and Parmesan.
6. Season with salt and pepper to taste.
7. Gently fold in shallots, tomatoes and broccoli.
8. Set rice aside.
9. Season both sides of sea bass with salt and pepper.
10. Dredge lightly in flour.
11. Put olive oil in sauté pan over medium heat; sear both sides until golden brown.
12. Place fish in 400 degree oven for 10-15 minutes or until desired doneness.
13. Place risotto on plate and top with sea bass.

Reviews

[Mary Polley]

This meal was elegant, light, and delicious!