Seabass with Lemon-Basil Risotto

Fish 675 Last Update: Mar 18, 2021 Created: Feb 24, 2021 0 0 0
Seabass with Lemon-Basil Risotto
  • Serves: 4 People
  • Prepare Time: 1 hour
  • Cooking Time: 1 hour
  • Calories: -
  • Difficulty: Easy
Print

This recipe cannot be called simple, it has a lot of ingredients. But the dish turns out to be so tasty and beautiful that it is worth the effort. Prepare it in honor of the holiday and make your loved ones happy.

Ingredients

Directions

  1. Heat the broth and keep on a gentle boil. Rub the zest from the lemons and squeeze the juice out. Chop the onion finely and fry in 50 g butter in a deep skillet until soft. Add rice and continue to fry, 5 minutes. Add wine, lemon juice and zest and cook until liquid evaporates.
  2. Pour 1 ladle of broth into the pan, waiting for the previous one to be completely absorbed, stirring the rice constantly, and cook until al dente for 15–20 minutes. Add cheese, remaining butter and basil puree, remove from heat. Season with salt and pepper, cover, leave for 10 minutes.
  3. Season the fish with salt and white pepper and sauté in olive oil on both sides until tender.
  4. Fry cherry tomatoes in olive oil, shaking a frying pan, season with salt and pepper, sprinkle with finely chopped parsley.
  5. For the sauce, cut the tomatoes into 2-4 pieces and place in a blender along with the onions, garlic, honey, mustard and vinegar and beat until smooth. If necessary, add 1–2 tbsp. l. water, and then pour in the olive oil in a thin stream, whisking the sauce constantly. Season with salt and pepper.
  6. Place risotto, cherry tomatoes and fish on a plate. Drizzle with tomato sauce and leftover basil puree.

Seabass with Lemon-Basil Risotto



  • Serves: 4 People
  • Prepare Time: 1 hour
  • Cooking Time: 1 hour
  • Calories: -
  • Difficulty: Easy

This recipe cannot be called simple, it has a lot of ingredients. But the dish turns out to be so tasty and beautiful that it is worth the effort. Prepare it in honor of the holiday and make your loved ones happy.

Ingredients

Directions

  1. Heat the broth and keep on a gentle boil. Rub the zest from the lemons and squeeze the juice out. Chop the onion finely and fry in 50 g butter in a deep skillet until soft. Add rice and continue to fry, 5 minutes. Add wine, lemon juice and zest and cook until liquid evaporates.
  2. Pour 1 ladle of broth into the pan, waiting for the previous one to be completely absorbed, stirring the rice constantly, and cook until al dente for 15–20 minutes. Add cheese, remaining butter and basil puree, remove from heat. Season with salt and pepper, cover, leave for 10 minutes.
  3. Season the fish with salt and white pepper and sauté in olive oil on both sides until tender.
  4. Fry cherry tomatoes in olive oil, shaking a frying pan, season with salt and pepper, sprinkle with finely chopped parsley.
  5. For the sauce, cut the tomatoes into 2-4 pieces and place in a blender along with the onions, garlic, honey, mustard and vinegar and beat until smooth. If necessary, add 1–2 tbsp. l. water, and then pour in the olive oil in a thin stream, whisking the sauce constantly. Season with salt and pepper.
  6. Place risotto, cherry tomatoes and fish on a plate. Drizzle with tomato sauce and leftover basil puree.

Add Your Comment

You may also like

Newsletter

Sign up to receive email updates on new recipes.