Perfectly Seared Chilean Sea Bass with Creamy Shallot-Tomato-Broccoli Risotto
Indulge in the luxurious flavors of Chilean sea bass enhanced by a rich and creamy risotto infused with shallots, fresh tomatoes, and vibrant broccoli. This dish offers a perfect balance of textures and tastes, making it an ideal meal for a special occasion or a delightful dinner at home. The combination of rich cream, buttery Parmesan, and tender fish creates a sensational dining experience that’s sure to impress your guests. Complete your table with a side of fresh greens or a crisp salad to elevate this exquisite meal.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Chilean sea bass fillets
2 (7 ounces each, seasoned with salt and pepper)
Tomatoes
1/2 (diced, seeded, and skinned)
Broccoli
1/4 head (blanched and diced finely)
Shallots
4 whole (pre-roasted at 400°F for 15-20 minutes)
Arborio rice
1 cup (uncooked)
Butter
1/2 ounce (melted)
Onion
1/4 cup (finely diced)
All-purpose flour
to taste (for dredging)
Olive oil
1 ounce (for sautéing)
Heavy cream
3 ounces (to be mixed into risotto)
Grated Parmesan cheese
2 ounces (to be mixed into risotto)
Salt
to taste (for seasoning)
Pepper
to taste (for seasoning)
Instructions
1
Preheat your oven to 400°F (200°C).
2
In a small saucepan, melt the butter over medium heat. Add the finely diced onion and sauté until translucent and tender, about 5-7 minutes.
3
Stir in the arborio rice and cook for an additional 2 minutes to toast the rice, allowing it to absorb the flavors.
4
Pour in enough water or vegetable broth to cover the rice, stir well, and bring the mixture to a boil.
5
Once boiling, reduce the heat to a simmer. Cook uncovered for 20-25 minutes, stirring frequently, until the rice is creamy and tender yet al dente.
6
Remove the pot from heat, then gently fold in the heavy cream, grated Parmesan cheese, and season with salt and pepper to taste.
7
Carefully mix in the pre-roasted shallots, diced tomatoes, and blanched broccoli into the risotto, ensuring they are evenly distributed. Set the risotto aside and keep warm.
8
While the risotto is being prepared, season both sides of each sea bass fillet generously with salt and pepper. Lightly dredge the fillets in all-purpose flour, shaking off any excess.
9
Heat the olive oil in a large sauté pan over medium heat. Once hot, add the sea bass fillets and sear for about 3-4 minutes on each side, until they are beautifully golden brown.
10
After searing, transfer the sauté pan to the preheated oven and bake the sea bass for an additional 10-15 minutes, or until cooked through to your desired doneness.
11
To serve, spoon a generous portion of the creamy risotto onto each plate, then delicately place a seared sea bass fillet on top of the risotto. Enjoy your exquisite meal!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What type of fish is used in this recipe?
The recipe calls for Chilean sea bass fillets, specifically two 7-ounce portions.
What type of rice is best for the risotto?
Arborio rice is used because its high starch content creates the signature creamy texture.
What is the required oven temperature?
The oven should be preheated to 400 degrees Fahrenheit (200 degrees Celsius).
How do I prepare the shallots?
Shallots should be pre-roasted at 400 degrees Fahrenheit for 15 to 20 minutes before being added to the risotto.
How should the broccoli be prepped?
The broccoli should be blanched and then diced finely before being folded into the rice.
Why is the fish dredged in all-purpose flour?
Dredging the sea bass in flour helps achieve a beautifully golden brown and crisp exterior during searing.
How long do I sear the sea bass fillets?
The fillets should be seared for approximately 3 to 4 minutes on each side in a large saute pan.
How long does the fish bake in the oven?
After searing, the sea bass is baked for an additional 10 to 15 minutes until fully cooked.
What is the total cooking time for the risotto?
The risotto typically takes 20 to 25 minutes to simmer until it reaches an al dente consistency.
What kind of butter should I use for the risotto base?
The recipe uses 1/2 ounce of butter to saute the onions and toast the rice.
What oil is recommended for searing the fish?
One ounce of olive oil is used to sear the sea bass fillets over medium heat.
When is the heavy cream added to the dish?
The heavy cream is folded into the risotto after the pot has been removed from the heat.
How much heavy cream is needed for the risotto?
The recipe specifies using 3 ounces of heavy cream for a rich and indulgent texture.
How much Parmesan cheese should be added?
Two ounces of grated Parmesan cheese are mixed into the risotto at the end.
Should the risotto be cooked with a lid on?
No, the risotto should be cooked uncovered while stirring frequently.
What is the purpose of toasting the rice?
Toasting the rice for 2 minutes helps it absorb flavors and maintain its structure during the long simmering process.
What liquids are used to cook the rice?
You can use either water or vegetable broth to cook the Arborio rice.
How should the onion be prepared?
The onion should be finely diced and sauteed in butter until it becomes translucent and tender.
What does 'al dente' mean for risotto?
It means the rice is creamy and tender but still has a slight firmness in the center when bitten.
Can I substitute the Chilean sea bass?
Yes, while Chilean sea bass is preferred for its buttery flavor, other firm white fish can be used as a substitute.
How do I prepare the tomatoes for this recipe?
The tomatoes should be diced, seeded, and skinned before being added to the risotto.
Why is constant stirring important for risotto?
Stirring frequently helps release the starches from the rice, which creates the creamy consistency.
When do I add the vegetables to the risotto?
The roasted shallots, diced tomatoes, and blanched broccoli are folded in gently once the rice is cooked and the cream and cheese are added.
How should I season the sea bass?
Season both sides of each fillet generously with salt and pepper before dredging in flour.
What should I look for in a cooked sea bass fillet?
The fish should be opaque throughout and flake easily with a fork.
Can I make the risotto in advance?
Risotto is best served immediately for the best texture, though leftovers can be gently reheated with a splash of broth.
Is this recipe suitable for a dinner party?
Yes, the combination of gourmet fish and rich risotto makes it an ideal meal for special occasions.
What side dish complements this meal?
A side of fresh greens or a crisp garden salad provides a nice balance to the richness of the dish.
How many servings does this recipe provide?
The recipe is designed for approximately two servings, given the two 7-ounce fillets.
Can I use frozen broccoli?
Fresh broccoli is recommended for the best flavor, but frozen broccoli can be used if it is thawed and drained well.