LEMON & PARSLEY RISOTTO WITH SEA BASS

Zesty lemon and fresh parsley gives this creamy risotto a bright boost, topped with lemon-baked parsley for extra flavour and freshness.

Ingredients

Serves: 2

  • 2 seabass filets 

  • Olive oil

  • Knob of butter

  • 1 white onion, chopped

  • 1 garlic clove, crushed

  • 150g risotto rice

  • 700ml veg stock

  • A large handful of fresh parsley

  • 1 lemon

  • Salt & black pepper

Method

  1. Preheat the oven to 180C. Prepare the seabass fillets by placing them on a sheet of foil on top of a baking tray. Sprinkle over a pinch of salt, pepper and a squeeze of a lemon segment- set aside. Alternatively, you could pan fry the fish, it’s up to you.

  2. Heat a drizzle of olive oil in a large pan along with half the butter and bring to a medium heat. Add the chopped onions and fry until golden. Them, add the garlic and cook for a further 2-3 minutes.

  3. Once the garlic has sweated off, add the risotto rice and stir well to coat to slightly ‘toast’ the rice.

  4. Add the stock to a saucepan and bring to a low simmer.

  5. Add a ladleful of stock, repeating this process each time the rice has absorbed most of the liquid. Repeat this process until the rice is al dente- about 20 mins.

  6. Once the rice has about 12 minutes left to cook, put the fish in the oven and bake for about 10-12 minutes or until piping hot all the way through.

  7. Meanwhile, finely chop the parsley and grate the zest of the lemon. Add this to the pan along with the remaining butter and about half the juice of the lemon. Season to taste and stir well. Add more stock in necessary to add creaminess.

  8. Once the fish is cooked, remove from the oven and set aside.

  9. After about 30-35 minutes the rice should be slightly al dente and a creamy texture. Plate up and serve the fish on top of the rice. Sprinkle over some more fresh parsley, the remaining lemon and some cracked black pepper.

Credit: Hannah Wilding (@hans.hungry)

Jade ThorneComment