Seabass with lemon-basil risotto

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 delight your loved ones

Ingredients

• 4 fillets of sea bass, gilthead or cod, 150 g each
• 250 g cherry tomatoes
• 3 sprigs of parsley
• olive oil
• salt, freshly ground white pepper
• For basil puree:
• 150 g green basil
• 30 ml white wine vinegar
• 60 ml olive oil
• 1/2 tsp grated lemon zest
• salt, freshly ground black pepper
• For risotto:
• For the sauce:
• 4 very ripe tomatoes
• 30 ml white wine vinegar
• 60 ml honey
• 60 ml Dijon mustard
• 1 shallot
• 1 clove of garlic
• 200 ml olive oil
• salt, freshly ground black pepper
• For risotto:
• 200 g rice for risotto
• 600 ml vegetable broth
• 100 g butter
• 1 small onion
• 50 ml dry white wine
• 3 lemons
• 2 tbsp. l. basil puree
• 60 g grated parmesan
• salt, freshly ground black pepper

Directions

1. Grind the basil in a blender with lemon zest and vinegar, salt and pepper. Pour in olive oil and whisk quickly.
2. Heat broth and keep on a gentle boil. Wipe the zest off the lemons and squeeze the juice out. Chop the onion finely and fry in 50 g butter in a deep frying pan until soft. Add rice and continue to fry, 5 minutes. Add wine, lemon juice and zest and cook until liquid evaporates.
3. 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.
4. Season the fish with salt and white pepper and sauté in olive oil on both sides until tender.
5. Fry cherry tomatoes in olive oil, shaking a frying pan, season with salt and pepper, sprinkle with finely chopped parsley.
6. For the sauce, cut the tomatoes into 2-4 pieces and place in a blender along with 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.
7. Place risotto, cherry tomatoes and fish on a plate. Drizzle over tomato sauce and leftover basil puree.