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Sea Bass and Pea Puree Risotto

Updated: Feb 3

Delicious Sea Bass fillets are so easy and quick to cook, here I've combined their delicate flavour with a beautiful Pea Puree Risotto.

The Pea Puree is simple to make too, I have used frozen peas but of course if you have fresh that's even better.



Ingredients

  • 4 Sea Bass fillets

  • 1 Tbsp Olive Oil

  • 150g Risotto Rice

  • 1 large Onion-finely chopped

  • 1 Garlic Clove-finely chopped

  • 2 Tsp Fennel seeds

  • 500g Frozen or Fresh Peas

  • 500ml boiling water



Instructions-for the Pea Puree Risotto


  • In a large saucepan gently fry the Onions and Garlic on a low heat for a couple of minutes until softened but not coloured

  • Add the Risotto Rice and Fennel seeds and stir.

  • Once you hear the rice start to crackle add a ladle full of boiling water.

  • The water will be absorbed quickly by the rice, continue to stir and add more water a ladle full at a time for about 15 minutes.

  • At the same time, put the peas into another saucepan of boiling water and cook for just a couple of minutes.

  • Drain and blitz only 400g of the peas until smooth in a food processor. BEB Tip-If you add a couple of ice cubes to the peas before blitzing to help keep their lovely Green colour.

  • Add all the peas blitzed and whole to the rice.

  • Continue to add water for 10-15 minutes and stir until rice is tender. BEB Tip-Adding cold water and/or taking the pan off the heat will slow down the cooking process if you are waiting for your Fish to cook

Instructions - for the Sea Bass

  • Oil and season the Sea Bass fillets.

  • Place under a medium grill skin side up for 4-6 minutes, depending on the thickness of your Fish.

  • Check the Fish is cooked and leave to rest for a couple of minutes.


I like to lay my Sea Bass fillets skin side up on top of the Risotto to keep the skin lovely and crispy.