Date posted: 22/05/2017

Seared sea bass with risotto and roasted tomato

  • Serves 5
Votes: 5 Average: 3.4


Everyday Favourites salted butter 60g
Vegetable oil 30ml
Diced shallots 100g
Everyday Favourites risotto rice 250g
Asparagus spears 100g
Edamame beans 100g
Everyday Favourites peas 100g
White wine 80ml
Chicken stock diluted 500ml
Sea bass fillets 5 fillets
Cherry tomatoes 200g
Maldon sea salt bucket 6g
Everyday Favourites cracked black pepper 1g
Rocket leaf 20g
Everyday Favourites garlic purée 2 cloves


  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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