Prosciutto Wrapped Chilean Sea Bass Recipe
Over parmigiano risotto and sautéed spinach
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Ingredients
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Sea Bass
Parmigiano Risotto
Sautéed Spinach
Method
Preparing the Sea Bass
- 1
Wrap the Sea Bass
Preheat your oven to 400°F (200°C). Season the sea bass fillets with salt and black pepper. Wrap each fillet with 2 slices of prosciutto, ensuring they are fully covered.
- 2
Cook the Sea Bass
Heat olive oil in an oven-safe skillet over medium heat. Add the wrapped sea bass and sear for 2-3 minutes on each side until golden brown. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the fish flakes easily with a fork.
Making the Risotto
- 3
Sauté the Shallots
In a saucepan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the shallots and cook until translucent, about 3 minutes.
- 4
Cook the Rice
Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted. Gradually add the warm broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more.
- 5
Finish the Risotto
Once the rice is creamy and al dente (about 18-20 minutes), stir in the grated Parmigiano-Reggiano cheese, remaining butter, salt, and black pepper. Adjust seasoning to taste.
Sautéing the Spinach
- 6
Sauté the Spinach
In a separate skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds. Add the fresh spinach, salt, and pepper, cooking until wilted, about 2-3 minutes.
Plating the Dish
- 7
Serve
On each plate, spoon a generous portion of the parmigiano risotto, top with the prosciutto-wrapped sea bass, and serve the sautéed spinach on the side.
