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

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.

No additional tips available.

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

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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.

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

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