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Sea bass with tomato and herb risotto recipe

Sea bass with tomato and herb risotto recipe


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  • Recipes
  • Dish type
  • Main course
  • Risotto

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

47 people made this

IngredientsServes: 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

MethodPrep: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 & ratingsAverage global rating:(5)

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


    • 3 tablespoons extra-virgin olive oil
    • 4 (6-ounce) fillets black sea bass or striped bass (1/2 to 1 1/4 inches thick) with skin
    • 3/4 teaspoon salt
    • 1/4 teaspoon black pepper
    • 8 thin lemon slices (less than 3/4 inch thick from 1 large lemon)
    • 8 sprigs fresh thyme
    • 2 garlic cloves, very thinly sliced
    • 12 cherry or grape tomatoes, halved
    • 1 1/2 tablespoons drained bottled capers
    1. Put oven rack in middle position and preheat oven to 400°F. Line a large baking sheet with foil, then drizzle with 1 tablespoon oil.
    2. Pat fish dry and sprinkle both sides with salt and pepper. Arrange fillets, skin sides down, in 1 layer in center of foil on baking sheet and slide 2 lemon slices under each fillet. Arrange 2 thyme sprigs on top of each fillet.
    3. Heat remaining 2 tablespoons oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic, stirring occasionally, until pale golden, about 30 seconds. Add tomatoes and a pinch of salt and sauté, stirring occasionally, until tomatoes are softened, about 1 minute. Stir in capers.
    4. Spoon hot tomato mixture over fish, then cover with another sheet of foil, tenting it slightly over fish, and crimp edges together tightly to seal.
    5. Bake until fish is just cooked through, 12 to 15 minutes (depending on thickness of fish) check by removing from oven and carefully lifting up a corner of top sheet of foil, pulling up sides of bottom sheet to keep liquid from running out. If fish is not cooked through, reseal foil and continue to bake, checking every 3 minutes.
    6. Transfer fillets with lemon slices to plates using a spatula (be careful not to tear foil underneath) and spoon tomatoes and juices over top. Serve immediately, discarding thyme before eating.

    The unique thing about this cheesecake recipe is that it is made in a pressure cooker. Because this cake improves with time, make it the day before. If desired, garnish with icing sugar or whipped cream and sliced strawberries.

    It's a monday night, the weekend is over, and you have made chicken casserole for the 85th time. Does this scenario feel familiar? This is why I created recipe roulette. I love cooking, but what I don't love is having to find inspiration for what to make for dinner every night when I'm bored of the same old recipes, particularly on weeknights after a long day at work. Whether you want a healthy Chinese chicken recipe or a Vegan Mexican taco recipe, we can help you break up your routine of cooking the same food week in week out and provide some inspiration for you and your family.


    The unique thing about this cheesecake recipe is that it is made in a pressure cooker. Because this cake improves with time, make it the day before. If desired, garnish with icing sugar or whipped cream and sliced strawberries.

    It's a monday night, the weekend is over, and you have made chicken casserole for the 85th time. Does this scenario feel familiar? This is why I created recipe roulette. I love cooking, but what I don't love is having to find inspiration for what to make for dinner every night when I'm bored of the same old recipes, particularly on weeknights after a long day at work. Whether you want a healthy Chinese chicken recipe or a Vegan Mexican taco recipe, we can help you break up your routine of cooking the same food week in week out and provide some inspiration for you and your family.


    Foods most often cooked in parchment include any type of fish and/or vegetables.

    Cooking in parchment is a healthy alternative to steaming foods on the stove-top. Plus, it’s fun to unwrap the parchment after cooking.

    For this recipe I used a fresh sea bass filet with a medley of thinly sliced veggies parboiled, topped with seasonings, drizzled with olive oil and wrapped in an unbleached parchment baking paper.

    Since it only takes about 15 minutes to cook the fish the vegetables may not cook fully cook until they are soft.

    Note: Cooking raw vegetables in parchment with the fish may leave them with a bit of a crunch or al dente. If you prefer a softer veggie it is recommended to slice veggies thin, parboil for about 3 minutes and then add to the parchment pouch.

    Vegetables can be placed in their own parchment pouch and cooked separately for a longer time if desired.

    Prepare Parchment

    When cooking fish and vegetables with parchment use a 9吉 size of parchment folded in half.

    Open parchment and lay flat on sturdy surface. Place the fish just to the right or left of the fold. Add vegetables of choice, seasoning and olive oil or butter.

    Brush edges of parchment with butter or olive oil.

    Fold parchment over fish and veggies connecting edges.

    Make Parchment Pouch

    Starting at the center folded edge make a single fold to seal.

    The goal is to make a tight sealed pouch so the ingredients inside are cooked by steaming.

    Work your way around folding edges over making a tight seal. When you get to the end make your final tight fold and tuck it under.

    Place parchment pouch on a baking sheet.

    Place sea bass and veggie pouches in a 400 degree Fahrenheit preheated oven and bake for 12-15 minutes.

    While baking if you have a tight seal the parchment will puff up and when removed from the oven it will deflate immediately as the pouch begins to cools off.

    Unwrapping the Sea Bass in Parchment Pouch

    This is the fun part! Unwrapping the parchment paper to see the final product is an exciting moment!

    We all stood around as if we were looking for something we had never seen before.

    Well, if you’ve never cooked in a parchment pouch before this “unwrapping” may be a new experience for you!

    But, I find unwrapping any of my meals cooked in a parchment pouch exciting to open as if it were the very first time.

    Use a wide base spatula and carefully transfer the pouch from the baking sheet to a serving plate.

    Using a sharp knife or scissors cut a slit in the center top of the parchment.

    Allow any steam to escape and gently tear apart to visualize your final product. A pretty exciting moment!

    Sea Bass Baked in Parchment

    I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR MAKING BAKED SEA BASS IN PARCHMENT AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!

    Please come back and share your comments and tell my readers how you like this recipe.

    Although

    Although I currently do not have any other recipes cooking in parchment at this time you may enjoy this other fish dish.

    PRODUCTS USED IN THIS RECIPE


    Crab Herb Crusted Chilean Sea Bass and Lugana Wines

    October 4, 2018 by Jane 9 Comments This post may contain affiliate links.

    Have you heard of Lugana wines? This month the Italian Food, Wine, & Travel group is taking a closer look at the growing popularity of Lugana wines. The Lugana DOC was established in 1967. It is a small wine growing region in northern Italy located on the southern shores of Lake Garda near Verona and lying between Lombardy and Veneto. The soils are chalky limestone and clay, rich in mineral salts. The region produces white wines exclusively and is known for its dry white wines produced from the Trebbiano di Lugana grape variety (known locally as Turbiana).

    The Five styles of Lugana wines

    1 &ndash Lugana &ndash A fresh young wine, considered the basic. This style makes up 90% of the Lugana wines produced. Common aromas and flavors floral, almond, and citrus

    2 &ndash Lugana Superiore &ndash Aged for at least one year. Common aromas and flavors herbs, apples, citrus fruits, hazelnuts, spices, and minerality. More noted complexity.

    3 &ndash Lugana Reserve &ndash Aged at least 24 months including six months in the bottle. Common aromas and flavors flint, balsamic, and minerality. Even more noted complexity.

    4 &ndash Lugana Late Harvest &ndash A new experimental wine. Made by over-ripening the grapes on the vine. Modeled after the German Spätlese wines. A soft textured wine, heavier, with the acidity balancing the sweetness.

    5 &ndash Lugana Spumate &ndash A sparkling wine produced either in the Charmat or classic method. Charmat method commonly exhibits freshness, citrus, creaminess, and a generous perlage. The classic method is commonly more elegant, complex, and with a crisp perlage. (Source)

    My Tasting Notes

    2016 Perle del Garda Lugana
    12.5% abv | $14.00 SRP (sample) | 100% Trebbiano di Lugana

    Pale lemon with a green hue in color. Medium+ acidity and medium- bodied. Notes of green pear and citrus with a soft texture on the finish. Nicely balance.

    2016 Pasetto Emilio Cascina Albarone Lugana
    13% abv | $9.00 (sample) | 100% Trebbiano di Lugana

    Pale lemon with a green hue in color. High- acidity and medium- bodied. On the palate bright citrus, green apple, slight bitter almond, and an oily texture.

    Disclosure: The wines were provided to me as media samples. All opinions are my own.

    My Food Pairing

    Trebbiano di Lugana is the perfect match for seafood, poultry, light pasta, and vegetarian dishes. It&rsquos bright acidity, and refreshing characteristics are the ideal pairing for simply prepared dishes made with top quality ingredients. I paired the Lugana wines with Crab Herb Crusted Chilean Sea Bass, new Yukon potatoes, and fresh green beans.


    Reviews

    This is the best fish recipe I have ever found. It’s easy to cook in larger quantities too.

    Love this recipe. I have made it several times using red grouper that my husband caught. I have used cherry tomatoes added Kalmato olives and capers when I have had them on hand. Very good. Last night I made the recipe by baking it in the oven for 12 minutes uncovered. It turned out just as delicious.

    Made this twice using fresh black grouper. The recipe is easy to make and the results are delicious. I made this first for just my husband and myself, and then the second time I made it for a dinner with friends. There were raves all around. I followed the instructions exactly as written with no substitutions or changes.

    This was easy to make, but the flavors are very dependent on the quality of the ingredients. Unfortunately, the tomatoes I used looked better than they tasted. Next time I will make sure I have really good tomatoes. I used grouper, but I think a lot of different types of firm white fish would work.

    I really liked this. I made it with everyday tilapia and served over polenta and it was very tasty. I have a similar recipe I make that has tarragon and red onion and capers and sometimes olives, but this simple flavor was really outstanding.

    I could not find grouper and bought a beautiful piece of sea bass. I did everything exactly as stated in the recipe. The fish took longer to cook because of it's thickness, but oh man, was it delicious! The fish was expensive, but so worth it. Will definitely do this again for a special occasion

    Great recipe, simple, easy, fast and delicious. I bought a beautiful piece of very fresh grouper yesterday, halved crosswise and cooked according to the recipe. I used 10 oz grape tomatoes cut in half, parsley instead of basil and added a few capers. Great dinner!

    This was great. Very simple with nice flavors. I did dust one side of the fish with a little flour and seared it before adding the tomatoes and covering the pan. I also added chives to the basil and deglazed with white wine at the end to make a sauce. I served it with corn and butterbean succotash as the corn spoonbread Epicurious suggested seemed like it would kill the main selling point of this dish - simple and easy.

    This tasted absolutely fabulous last night with grouper freshly caught from the Apalachicola Bay along with basil grown in my friend's herb garden. With regular tomatoes and garlic from the store and prepared pretty much following the recipe, this tasted like something we would have paid $30 for in a high-end seafood restaurant!

    This is so simple, quick and delicious! I made it with grouper and I quadrupled the amount of tomatoes, garlic and basil - - the amount given in the recipe just seemed too little. Next time I might sear the fish before cooking at a lower temperature. Otherwise, perfect!

    I have made this recipe several times already and each time the result has been spectacular. I follow the recipe exactly as written. To the fresh fanatics below: I use frozen grouper from the freezer section of my supermarket and it still turns out great. And it only costs $7 for half a kilo (enough to feed 2-3 people).

    This worked great on the grill, packaging the fish & topping as prepared in a double layer of heavy duty foil.

    Good and simple, but nothing special, I mean how can you go wrong with tomato, basil and garlic. Of course the star of the dish is the fish and it needs to be fresh.

    I was lucky enough to buy fresh veggies at our local Farmer's Market and it really made the flavors of this recepie come out. What a delicious way to cook fish! And simple. I steamed fresh carrots and brocolli and made fresh mashed garlic potatoes.

    I followed the recipe exactly using red grouper and thought it turned out very tasty. I would not do this recipe when tomatoes are not in season though. I paired it with a caprese pie.

    Just made this and had to come into the den and write a review. This was FANTASTIC! Like some earlier I reduced pan juices with a dash of white wine and a touch of Basalmic Vinegar. Used heirloom minature tomoatoes, served with a side of porcini peal pasta risotto and snap peas. Folks this is a winner!

    I made this recipe with everything it called for but a little extra garlic. My wife and mother-in-law were left wanting more even thought they were full. It was a quick and easy recipe with a great flavor especially if all ingredients are fresh.

    This is a great recipe! We just got a fresh fish vendor at our local farmers market and I bought a grouper fillet - paid dearly for it and didn't want to mess it up. I had the first of my basil from the herb garden, so timing was perfect! Fresh tomato would have been even better, but that will have to wait. Easy, fast and delicious!!

    I used very freshly caught grouper, basil out of my garden and fresh organic tomatoes. I pretty loosely followed the recipe, in that I didn't measure anything and the fish was absolutely delicious. I was pretty generous with olive oil and spices. fabulous.

    The dish is very easy to prepare. The freshness of the ingredients and its flavors come together in a excellent way as Italian cuisine is suppose to be. I would use a different type fish next time. Tilapias would be good choice.

    This is a nice, simple, quick, and delicious recipe. I doubled the basil and the garlic and added a touch of red pepper flakes. I did what others suggested - took the fish out after cooking and reduced the sauce with some sherry (didn't have any white wine) and it turned out great.

    Great use of our overabundance of tomatoes and basil from our garden. My kids LOVED it and wanted it for lunch the next day.

    Made this with halibut and the wine reduction. Excellent!

    This is a nice summer fish dish and so easy! I did make a few changes. I added more garlic, the basil and a little greek oregano fresh from my herb garden, used much less oil and added a drizzle of good quality balsamic vinegar. I hate to do dishes so, I tightly sealed it all a sheet of heavy duty foil. (Be sure to coat inside the foil with oil so it won't react with the tomatoes). Then I put it on the grill with some fresh corn on the cob and summer squash and served it with quinoa. I also used salmon . I've never seen grouper available where I live in AZ. Next time I think I will do a lighter harder to grill fish like tilapia and still can do the whole dinner on the grill. No clean up! EASY!

    Deceptively easy and very good. Be sure to start fish in a cold pan. Consider adding lemon zest and capers to the tomato mixture. Even as presented this is very good.


    Classic Meatballs Recipe

    We’re sharing our secret recipe for the best Italian meatballs in the world. Easy to make in big batches to freeze for later, or enjoy them tonight in a pot of marinara sauce over pasta or roasted vegetables. They’re light, tender, and unbelievably delicious.

    Combine ground beef, veal, and pork in a large bowl. Add eggs, cheese, parsley, minced garlic, and salt and pepper to taste. Using your hands, blend ingredients together.

    Add the bread crumbs into meat mixture and combine. Slowly add water until the mixture is quite moist.

    Shape the meat mixture into balls (2 1/2 to 3 inch balls).

    Heat the oil in a large sauté pan and saute the smashed garlic clove until lightly brown to flavor the oil, and remove with a slotted spoon and discard.

    Fry the meatballs in batches.

    When the bottom half of the meatball is very brown and slightly crisp, turn and cook the other half.

    Remove from heat and drain on paper towels.

    Lower cooked meatballs into simmering Rao’s Homemade® Marinara Sauce and cook for 15 minutes.


    Sea bass with tomato and herb risotto recipe - Recipes


    The Diva here to share her Sunday night dinner recipe. As last reported, I was about to venture on my grocery store crusade for dinner. After a few twists and turns, I settled on a Charlie Trotter (my favorite chef) inspired recipe! See my Amazon Store at the bottom of my page for his cookbooks. Earlier this week, I received beautiful organic eggplant as part of my weekly organic veggie delivery. Then, at Whole Foods, I found a great piece of buttery Sea Bass. Using Charlie Trottor's flavor profiles, I decided to pair the fish with black olives. I thew in some lovely yellow grape tomatoes, and presto chango, a lovely, light dish with deep, harmonious flavors.

    While my puppy, The Adorable Monster, held vigil waiting for my return home, I loaded my grocery cart for the week with goodies including organic stew beef and all natural pork tenderloin. Stay tuned this week for two more Charlie Trotter inspired recipes utilizing these proteins. When I returned home, I set to work on my dinner, inspired by a glass of wine and a conversation with my mom, the Original Diva. Even though this dinner was one of my boyfriend, Kuzak's, least favorite given his dislike for both eggplant and olives, even he was forced to admit the dinner was tasty, right? Well, at least, he did say the fish was "well-cooked," so I'll take that!!

    I paired the dish with a light salad of organic mixed greens and cherry tomatoes tossed in a balsamic vinagerette, for a complete, healthy meal. Without further ado, here's my recipe.

    Domestic Diva's Sea Bass with Roasted Eggplant Puree & Olive and Yellow Grape Tomato Ceviche

    1 eggplant peeled and diced
    1 tsp salt
    2 tbsp olive oil
    1/4 cup black olives chopped
    1/4 yellow grape tomatoes (can sub regular cherry tomatoes) chopped
    2 4 oz filets of Sea Bass (Halibut, or another steaky fish would work)
    1 tbsp grapeseed oil
    1 tbsp lemon juice
    salt and pepper to taste

    Preheat the oven to 400 degrees. Toss the eggplant with the 1 tsp of salt and allow to rest for 3o minutes.


    Rinse the eggplant with water to wash off the salt and transfer to a roasting pan. Add 1/2 inch of water and roast the eggplant for 40 minutes, or until soft. Puree half the eggplant (reserving the other half), adding the roasting liquid as needed, until smooth.

    Combine the olives, tomatoes and lemon juice, tossing together to combine into a "ceviche." Salt and pepper to taste.


    To cook the sea bass, salt and pepper the filets. In a saute pan, heat the grapeseed oil over medium high heat. Then add the filets, cooking for a few minutes on each side until cooked through.


    To plate, spread the eggplant puree in the bottom of the dish. Add the reserved eggplant.


    Top with the sea bass. Then, spread the ceviche on top the fish and enjoy!


    Wine Tasting Notes: Hitching Post Highliner 2006 Pinor Noir

    Diva Rating: 2 Stars (out of 5 Stars)

    If you've seen "Sideways," then you've heard of The Hitching Post, and if you haven't, then welcome to your education! Curious based on the movie, I picked up a bottle to taste. The Highliner is their best bottling, a combination of grapes from several Santa Barbara area vineyards. The resulting wine was while highly drinkable, not a memorable wine. Light-bodied and somewhat tepid, it went down easily, but felt like it lacked depth and character. For the price, I would opt for other wines, but in truth, as I write this, I'm still nursing a glass. In short, this wine has Drinkability, thank you Bud Light, but not Memoribility. 'Nough said!

    Stay tuned this week for recipes including:

    -Guest Blog from Piccante Dolce. Trust me, this one will be a real treat!
    -Braised Beef Stew with Cardamon
    -Pork Tenderloin with Greens & Bacon


    No matter how you cook it, you want to make sure that the internal temperature of all fish and seafood reaches 145 degrees F. This is the temperature you want to cook it to for food safety reasons.

    If you like to cook at home, I highly recommend investing in an instant read thermometer so that you can easily check the internal temperatures of meats and seafoods without having to cut into them (which will ruin the final presentation).

    However, if you do not have a thermometer, and you don’t mind messing up the presentation a little bit, an easy way to tell that your fish has reached this safe temperature is by cutting into the fish at it’s thickest part and peeking inside.

    The fish should be opaque (no longer translucent) and it should easily flake with a fork.



Comments:

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  5. Rainger

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  6. Bolton

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