Seared Chilean Sea Bass With Shallot-Tomato-Broccoli Risotto Recipe

Name: Seared Chilean Sea Bass With Shallot-Tomato-Broccoli Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (7 ounce) sea bass; 1/2 tomatoes, diced, seeded and skinned; 1/4 head broccoli, blanched and diced fine; 4 whole shallots, pre-roasted at 400 degrees for 15-20 minutes; 1 cup arborio rice; 1/2 ounce butter; 1/4 cup onion, finely diced; all-purpose flour; 1 ounce olive oil; 3 ounces heavy cream; 2 ounces grated parmesan cheese; salt; pepper

Servings: persons

2 (7 ounce) sea bass
1/2 tomatoes, diced, seeded and skinned
1/4 head broccoli, blanched and diced fine
4 whole shallots, pre-roasted at 400 degrees for 15-20 minutes
1 cup arborio rice
1/2 ounce butter
1/4 cup onion, finely diced
all-purpose flour
1 ounce olive oil
3 ounces heavy cream
2 ounces grated parmesan cheese
salt
pepper

1
In a small pan, melt butter over medium heat and saute onion until tender.
2
Add rice and stir.
3
Add water, stir and bring to boil.
4
Reduce heat; simmer 20-25 minutes uncovered, stirring frequently, until rice is tender.
5
Add cream and Parmesan.
6
Season with salt and pepper to taste.
7
Gently fold in shallots, tomatoes and broccoli.
8
Set rice aside.
9
Season both sides of sea bass with salt and pepper.
10
Dredge lightly in flour.
11
Put olive oil in saute pan over medium heat; sear both sides until golden brown.
12
Place fish in 400 degree oven for 10-15 minutes or until desired doneness.
13
Place risotto on plate and top with sea bass.

414

kcal

Calories

Fat

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 13 ingredients. The key ingredients include: 2 (7 ounce) sea bass, 1/2 tomatoes, diced, seeded and skinned, 1/4 head broccoli, blanched and diced fine, 4 whole shallots, pre-roasted at 400 degrees for 15-20 minutes, and more.

Yes, Seared Chilean Sea Bass With Shallot-Tomato-Broccoli Risotto falls under the General 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.

Seared Chilean Sea Bass With Shallot-Tomato-Broccoli Risotto

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