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Autumnal Sea Bream with Saffron Risotto and Roasted Fennel
Autumnal Sea Bream with Saffron Risotto and Roasted Fennel

Autumnal Sea Bream with Saffron Risotto and Roasted Fennel
A sophisticated dish featuring sea bream paired with a luxurious saffron risotto and roasted fennel, perfect for a seasonal lunch.
Autumnal Sea Bream with Saffron Risotto and Roasted Fennel
Ingredients:
1
Servings
  • 1
    item
     sea bream
  • 100
    g
     arborio rice
  • 0.5
    g
     saffron
  • 150
    g
     fennel
  • 500
    ml
     vegetable stock
  • 20
    ml
     olive oil
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 1
     lemon zest
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Autumnal Sea Bream with Saffron Risotto and Roasted Fennel
Instructions:
  1. Preheat oven to 200°C.
  2. Season sea bream with salt and olive oil, set aside.
  3. Slice fennel, toss with olive oil, salt, and roast for about 25 minutes.
  4. In a pan, heat olive oil, add chopped onion and garlic, sauté until translucent.
  5. Add arborio rice, stir for about 2 minutes until slightly toasted.
  6. Add saffron and gradually add vegetable stock, stirring continuously until rice is creamy and cooked.
  7. In the last few minutes of risotto cooking, pan-sear sea bream skin-side down until crispy, then flip to finish cooking.
  8. Serve sea bream on top of saffron risotto with roasted fennel on the side.
  9. Garnish with lemon zest before serving.
Nutrition Per Serving 1082 g Per 100g
Energy 842.2 kcal 78 kcal
Protein 52.6 g 4.9 g
Fibre 8.6 g 0.8 g
Salt 4.3 g 0.4 g
Sugar 12.7 g 1.2 g
Carbohydrates 104.6 g 9.7 g
Fat 26 g 2.4 g
  • 1
    item
     sea bream
  • 100
    g
     arborio rice
  • 0.5
    g
     saffron
  • 150
    g
     fennel
  • 500
    ml
     vegetable stock
  • 20
    ml
     olive oil
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 1
     lemon zest
1
Servings
0

Preheat oven to 200°C.

Season sea bream with salt and olive oil, set aside.

Slice fennel, toss with olive oil, salt, and roast for about 25 minutes.

In a pan, heat olive oil, add chopped onion and garlic, sauté until translucent.

Add arborio rice, stir for about 2 minutes until slightly toasted.

Add saffron and gradually add vegetable stock, stirring continuously until rice is creamy and cooked.

In the last few minutes of risotto cooking, pan-sear sea bream skin-side down until crispy, then flip to finish cooking.

Serve sea bream on top of saffron risotto with roasted fennel on the side.

Garnish with lemon zest before serving.

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