Chilean Sea Bass Recipe
caramelized fennel risotto + basil oil + strawberry agrodolce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Risotto
In a large pan over medium heat, add olive oil and sliced fennel. Cook until fennel is caramelized, about 10 minutes. Add Arborio rice and stir for 2 minutes. Gradually add stock, one ladle at a time, stirring continuously until each addition is absorbed. This should take about 20 minutes. Stir in grated Parmesan and butter until creamy. Season with salt and pepper to taste.
- 2
Cook the Sea Bass
Season the Chilean sea bass fillets with salt and pepper. In a separate skillet, heat olive oil over medium-high heat. Place the fillets skin-side down and cook for about 4-5 minutes until the skin is crispy. Flip the fillets and cook for an additional 3-4 minutes or until cooked through and flaky.
- 3
Make the Basil Oil
In a blender, combine fresh basil leaves with 1/4 cup of olive oil. Blend until smooth. Strain through a fine mesh sieve to remove solids, reserving the oil.
- 4
Prepare the Strawberry Agrodolce
In a small saucepan, combine chopped strawberries, red wine vinegar, and honey. Cook over medium heat, stirring occasionally, until strawberries are softened and the mixture has thickened slightly, about 5-7 minutes.
- 5
Plate the Dish
On a plate, serve a generous portion of caramelized fennel risotto, topped with the Chilean sea bass. Drizzle basil oil around the plate and spoon some strawberry agrodolce over the fish. Garnish with additional basil if desired.
