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Pan-Seared Sea Bass with Saffron Risotto and Seasonal Greens
Pan-Seared Sea Bass with Saffron Risotto and Seasonal Greens

Pan-Seared Sea Bass with Saffron Risotto and Seasonal Greens
A delicate sea bass fillet paired with creamy saffron-infused risotto and fresh seasonal greens.
Pan-Seared Sea Bass with Saffron Risotto and Seasonal Greens
Ingredients:
1
Servings
  • 2
    item
     sea bass fillet
  • 150
    g
     arborio rice
  • 0.5
    g
     saffron
  • 500
    ml
     chicken stock
  • 30
    g
     parmesan cheese
  • 20
    g
     butter
  • 15
    ml
     olive oil
  • 1
    item
     shallot
  • 2
    clove
     garlic
  • 100
    g
     spinach
  • 0.5
    item
     lemon
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 45 minutes
Pan-Seared Sea Bass with Saffron Risotto and Seasonal Greens
Instructions:
  1. Heat olive oil in a pan over medium heat.
  2. Season sea bass fillets with salt and pepper.
  3. Sear sea bass fillets skin-side down until crispy, then flip and cook through. Set aside.
  4. In a separate pot, melt butter and sauté shallot and garlic until translucent.
  5. Add arborio rice and toast for a minute.
  6. Gradually add chicken stock, stirring continuously until rice is creamy and al dente.
  7. Stir in saffron and parmesan cheese until well combined.
  8. Wilt spinach in the same pan used for sea bass.
  9. Serve sea bass on a bed of saffron risotto with wilted spinach on the side.
  10. Garnish with a squeeze of lemon juice.
Nutrition Per Serving 800 g Per 100g
Energy 650 kcal 81 kcal
Protein 40 g 5.0 g
Fibre 4 g 0.5 g
Salt 1.5 g 0.2 g
Sugar 2 g 0.3 g
Carbohydrates 60 g 7.5 g
Fat 30 g 3.8 g
  • 2
    item
     sea bass fillet
  • 150
    g
     arborio rice
  • 0.5
    g
     saffron
  • 500
    ml
     chicken stock
  • 30
    g
     parmesan cheese
  • 20
    g
     butter
  • 15
    ml
     olive oil
  • 1
    item
     shallot
  • 2
    clove
     garlic
  • 100
    g
     spinach
  • 0.5
    item
     lemon
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Heat olive oil in a pan over medium heat.

Season sea bass fillets with salt and pepper.

Sear sea bass fillets skin-side down until crispy, then flip and cook through. Set aside.

In a separate pot, melt butter and sauté shallot and garlic until translucent.

Add arborio rice and toast for a minute.

Gradually add chicken stock, stirring continuously until rice is creamy and al dente.

Stir in saffron and parmesan cheese until well combined.

Wilt spinach in the same pan used for sea bass.

Serve sea bass on a bed of saffron risotto with wilted spinach on the side.

Garnish with a squeeze of lemon juice.

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