Sea Bass with Tomato and Herb Risotto


• 2 tbsp. butter

• 1 chopped onion

• 2 cloves garlic

• 100g Arborio rice

• 1 cup chicken stock

• 1 tbsp. cream cheese

• 2 tsp. green pesto

• 60g parmesan

• 8 cherry tomatoes

• 2 sea bass fillets

• Salt, pepper to taste


• In a saucepan melt the butter over low to medium heat.

• Add onion, garlic, and rice and fry for a few minutes, continuously stirring.

• Add the stock, stir, and cook for 20 minutes; continue to stir throughout.

• Once the liquid is absorbed, add cream cheese, pesto, parmesan, cherry tomatoes, stir and set aside.

• Meanwhile, season your sea bass fillets with salt and pepper.

• In a frying pan, add a little oil and fry your sea bass fillets for about 2 min on each side.

• Once done, place your fillets on a bed of salad and risotto and serve your delicious meal!


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