Ingredients for Seared Chilean Sea Bass With Shallot Tomato Broccoli Risotto
- Sea Bass
- Tomatoes
- Broccoli
- Shallots
- Arborio Rice
- Butter
- Onion
- All Purpose Flour
- Olive Oil
- Heavy Cream
- Parmesan Cheese
- salt, to taste
- pepper, to taste
- hot broth, 1 cup at a time (total quantity not specified)
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How to Make Seared Chilean Sea Bass With Shallot Tomato Broccoli Risotto
- Prepare the risotto: In a medium saucepan, melt butter over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
- Add the Arborio rice and stir constantly for 1-2 minutes until lightly toasted.
- Gradually add 1 cup of hot broth to the rice, stirring constantly until absorbed. Continue adding broth, 1 cup at a time, stirring frequently, until the rice is creamy and al dente (about 20-25 minutes).
- Stir in the heavy cream and Parmesan cheese. Season with salt and pepper to taste.
- Gently fold in the sliced shallots, halved cherry tomatoes, and broccoli florets. Set aside.
- Prepare the sea bass: Season both sides of the sea bass fillets generously with salt and pepper.
- Lightly dredge the fillets in all-purpose flour, shaking off any excess.
- Heat olive oil in a large skillet over medium-high heat. Sear the sea bass fillets for 2-3 minutes per side, until golden brown.
- Transfer the skillet to a preheated 400°F (200°C) oven and bake for 10-15 minutes, or until the fish is cooked through and flakes easily with a fork.
- To serve, spoon the risotto onto plates and top with the seared Chilean sea bass. Garnish as desired (optional).
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
13g
Fat
110g
Carbs
32g
