Braised Sea Bass, Fennel, Kalamata Olives, Saffron

Name: Braised Sea Bass, Fennel, Kalamata Olives, Saffron Risotto Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 piece Chilean sea bass - (6 ounce ea) Salt to taste Freshly-grnd black pepper to taste; 2 x bulbs fennel; 1/2 c. pitted Kalamata olives; 2 Tbsp. orange zest; 1/2 x yellow onion minced; 2 c. arborio rice; 4 Tbsp. butter; 1 pch saffron; 1 c. white wine; 1 whl lemon peel removed; 1 c. chicken stock or possibly fish bouillon

Servings: persons

4 piece Chilean sea bass - (6 ounce ea) Salt to taste Freshly-grnd black pepper to taste
2 x bulbs fennel
1/2 c. pitted Kalamata olives
2 Tbsp. orange zest
1/2 x yellow onion minced
2 c. arborio rice
4 Tbsp. butter
1 pch saffron
1 c. white wine
1 whl lemon peel removed
1 c. chicken stock or possibly fish bouillon

1
Slice fennel into 1/4-inch pcs, place in pot with 3 c. water and lemon.
2
Simmer for 10 to 15 min till tender.
3
Throw away lemon, drain, and set aside.
4
Saute/fry minced onion in 2 Tbsp.
5
butter for 3 min.
6
Add in 1 healthy pinch saffron and risotto and stir.
7
Add in water in 1/2 c. increments and stir constantly as water evaporates.
8
Continue to add in water and stir till risotto is cooked but still al dente.
9
Season sea bass with salt and pepper and place in a braising pan with fennel, kalamata olives, orange zest, 2 Tbsp.
10
butter, chicken stock or possibly fish bouillon, and white wine.
11
Cook at 400 degrees for 6 to 10 min till fish is tender but cooked through.
12
Divide risotto on 4 plates and place the fish on top.
13
Place fennel and olive mix around the fish and serve with some braising liquid.
14
This recipe yields 4 servings.

678

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 piece Chilean sea bass - (6 ounce ea) Salt to taste Freshly-grnd black pepper to taste, 2 x bulbs fennel, 1/2 c. pitted Kalamata olives, 2 Tbsp. orange zest, and more.

Yes, Braised Sea Bass, Fennel, Kalamata Olives, Saffron Risotto Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Sea Bass, Fennel, Kalamata Olives, Saffron Risotto Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions