Seared sea bass with risotto and roasted tomato

Method Print recipe

1. Add the beans, peas and asparagus to a pan of simmering water and cook for 3-4 minutes until just al dente. Then refresh in chilled water and drain off.
2. Heat 30g of the butter and 10ml of oil in a pan. Add the shallots until soft and golden, then add the garlic and heat for a further minute and a half.
3. Add the rice and stir for 1 minute, then the white wine. Add the stock a ladleful at a time and keep stirring until each one is absorbed. This will take around 15 - 20 minutes.
4. When the rice is almost tender, add the beans, peas and asparagus and cook for a couple of minutes to heat through. Check the seasoning and stir in 20g butter.
5. Heat the oil in a frying pan until smoking and sear the sea bass. After a couple of minutes add the remainder of the butter and baste the fillet. Then set the fillets to one side.
6. Roast the cherry tomatoes with sea salt, cracked black pepper and 20ml oil until blistered.
7. Assemble the dish by putting the risotto mix on the base of a plate, top with cherry tomatoes, sea bass and the rocket.
8. Serve on Porland signature plate 31.5cm with a glass of Monte Clavijo Rioja Blanco.

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