Grilled fillets of sea bass with herb risotto, roasted cherry tomatoes and pesto


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Grilled sea bass

Herb risotto

Roasted cherry tomatoes


To plate

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
  • 50g of unsalted butter
  • 1/2 onion, finely diced
  • 1 garlic clove, peeled and finely diced
Add the rice and stir well to coat the grains with butter
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
  • 400ml of chicken stock
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
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
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
Place in a clean jar and cover with a thin layer of olive oil to stop the sauce from oxidising
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
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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