Chilean Sea Bass Recipe

Cook risotto

Bring the 4 cups stock to a simmer in a saucepan. In a separate heavy-bottomed pan, heat 1 tbsp olive oil and 2 tbsp butter over medium heat. Add the Arborio rice and stir to coat for 1–2 minutes until edges look translucent. Add the 1/2 cup white wine and cook until mostly absorbed. Add simmering stock, one ladle (about 1/2 cup) at a time, stirring frequently and allowing liquid to be absorbed before adding more. Continue until rice is al dente and creamy, about 18–20 minutes total.

Stir in 1/2 cup grated Parmesan, 2 egg yolks, 1 tsp salt and 1/4 tsp pepper. Taste and adjust seasoning. Spread the risotto in a shallow pan or sheet tray lined with parchment to a 1/2-inch thickness. Cool to room temperature, then refrigerate uncovered for at least 2 hours or overnight to set (this improves firming for frying).

Form cakes and bread

When the risotto is chilled and firm, portion into four equal portions (about 3/4 cup each) and shape into compact 1-inch-thick patties. Place 1/2 cup panko in a shallow dish, 1/2 cup flour in another, and the 2 beaten eggs in a third. Dredge each patty first in flour, then egg, then panko, pressing to adhere a good crust.

Fry cakes

In a large skillet, heat neutral frying oil to 350°F (175°C). Fry the risotto cakes 2 at a time for 2–3 minutes per side, until deep golden and crisp. Transfer to a rack or paper towels to drain and keep warm in a low oven (200°F / 95°C) while finishing remaining cakes.

Roast vegetables

Preheat oven to 425°F (220°C). Toss halved Roma tomatoes, optional whole grape tomatoes, peeled garlic cloves, and quartered onion with 2 tbsp olive oil, 1 tsp salt and 1/2 tsp pepper on a rimmed sheet tray. Roast until tomatoes are softened and lightly charred and garlic is tender, about 25–30 minutes.

Transfer the roasted vegetables to a medium saucepan. Add 1 tbsp tomato paste and cook over medium heat for 1 minute to deepen flavor. Deglaze the sheet tray with 1/4 cup dry white wine (optional) and pour into the pan. Add 2 cups stock, 2 tbsp fresh thyme, 1 bay leaf and 1/4 tsp sugar. Simmer gently for 10–12 minutes to meld flavors.

Blend and finish

Remove the bay leaf and puree the broth with an immersion blender or in batches in a blender until smooth. For a silky finish, pass the sauce through a fine-mesh sieve, pressing to extract as much liquid and flavor as possible. Return to the pan, adjust seasoning with salt and pepper to taste, and keep warm. If you prefer a more concentrated broth, reduce over medium heat to the desired intensity, about 5–8 minutes.

Prepare fish

Pat the sea bass fillets dry with paper towels. Season both sides evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Lightly dust each fillet with 1/4 cup total all-purpose flour, shaking off excess.

Cook sea bass

Heat a large nonstick or stainless skillet over medium-high heat and add 1 tbsp olive oil and 2 tbsp butter. When the butter is foaming and the skillet is hot, add the fillets and sear without moving for 2.5–3 minutes until a golden crust forms. Carefully flip and cook the other side 2–3 minutes, or until internal temperature reaches 125–130°F (52–54°C) for medium (fish will continue to carryover cook). Spoon pan juices over the fillets. Remove fish to a plate and rest for 2 minutes. Squeeze fresh lemon over each fillet just before plating.

To plate, spoon a shallow pool (about 1/3 to 1/2 cup) of the warm roasted tomato broth onto each plate.

Place a crispy risotto cake gently in the center of the broth. Set a rested sea bass fillet atop the risotto cake.

Drizzle 1 tsp extra-virgin olive oil over the fish, sprinkle chopped basil or chives, and add microgreens if using. Serve immediately so the risotto cake remains crisp beneath the fish and the broth is hot.