Sauteéd Sea Bass Recipe
served with parmesan risotto & herb compound butter and choice of one side
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Ingredients
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Sea Bass
Parmesan Risotto
Herb Compound Butter
Optional Side
Method
Sea Bass Preparation
- 1
Season the Fish
Pat the sea bass fillets dry and season with salt and black pepper.
- 2
Sauté the Fish
In a large skillet, heat olive oil over medium-high heat. Add the sea bass fillets and cook for about 4-5 minutes on each side until golden brown and cooked through. Squeeze fresh lemon juice over the fillets before serving.
Parmesan Risotto
- 3
- 4
Add Rice
Stir in the Arborio rice and cook for 1-2 minutes until slightly toasted.
- 5
Add Broth Gradually
Add the warm broth one ladle at a time, stirring constantly. Wait until the liquid is absorbed before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
- 6
Finish the Risotto
Stir in the grated Parmesan cheese and season with salt and black pepper to taste.
Herb Compound Butter
- 7
- 8
Form the Butter
Transfer the mixture onto a piece of plastic wrap, roll into a log shape, and refrigerate until firm.
Assembly
- 9
Plate the Dish
On a plate, serve a portion of the parmesan risotto topped with a piece of sautéed sea bass. Add a slice of herb compound butter on top of the fish and serve with your choice of side.
