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.
