Sea bass is a popular fish and rightly so, and it can be truly appreciated in this magnificent grilled sea bass recipe. The mild, firm white flesh is a great foil for the strong flavours of the rich, herbal risotto and punchy pesto sauce. Cooking the sea bass fillets under the grill means you'll get the added bonus of wonderfully crisp skin, which makes this seafood recipe by Martin Wishart a complete winner

Method
1.
For the herb risotto, melt the butter in a wide-based pan, add the onion and garlic and gently cook for 2 minutes without colouring
2.
Add the rice and stir well to coat the grains with butter
3.
Add the stock a little at a time, stirring continually so that the rice cooks evenly and doesn’t stick, until the stock has been used up
4.
Add the Parmesan and mascarpone and mix in well. Adjust the seasoning with salt and white pepper, throw in the herbs, mix again and set aside
5.
For the roasted cherry tomatoes, set the oven to 220˚C/Gas mark 7. Using scissors to cut the vine, divide the tomatoes into four equal portions, coat them with olive oil and season with salt. Cook them in the oven for four minutes or until nicely caramelised
6.
Make the pesto by blending the basil, pine nuts, garlic and Parmesan with a pinch of salt until smooth. Turn the speed right down and drizzle in the olive oil until it has emulsified with the other ingredients
7.
Place in a clean jar and cover with a thin layer of olive oil to stop the sauce from oxidising
8.
For the grilled sea bass fillet recipe begin by seasoning the sea bass with ground sea salt. Place skin side up on a baking tray and drizzle with a good amount of olive oil. Cook under a hot grill for 4-5 minutes until the skin is crisp and the flesh cooked through
9.
Re-heat the risotto with a little more stock to loosen the rice. Serve the grilled sea bass with the warm herb risotto and roasted tomatoes, finishing with the pesto and a little lemon juice
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Grilled sea bass recipe with a light and crisp white wine, a champagne or sparkling white wine, or a fresh and medium bodied white wine

Ingredients

Grilled sea bass

Herb risotto

Roasted cherry tomatoes

Pesto

To plate

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This grilled sea bass recipe includes a bed of herb risotto, tomatoes and pesto in this fine recipe from award-winning British based chef, Martin Wishart

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