Seared Chilean Sea Bass With Shallot-tomato-broccoli Risotto

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 2
• 2 (7 ounce) sea bass
• 1/2 tomato, diced, seeded and skinned
• 1/4 head broccoli, blanched and diced fine
• 4 whole shallots, pre-roasted at 400 degrees for 15-20 minutes
• 1 cup arborio rice
• 1/2 ounce butter
• 1/4 cup onion, finely diced
• all-purpose flour
• 1 ounce olive oil
• 3 ounces heavy cream
• 2 ounces grated parmesan cheese
• salt
• pepper

Recipe

• 1 in a small pan, melt butter over medium heat and sauté onion until tender.
• 2 add rice and stir.
• 3 add water, stir and bring to boil.
• 4 reduce heat; simmer 20-25 minutes uncovered, stirring frequently, until rice is tender.
• 5 add cream and parmesan.
• 6 season with salt and pepper to taste.
• 7 gently fold in shallots, tomatoes and broccoli.
• 8 set rice aside.
• 9 season both sides of sea bass with salt and pepper.
• 10 dredge lightly in flour.
• 11 put olive oil in sauté pan over medium heat; sear both sides until golden brown.
• 12 place fish in 400 degree oven for 10-15 minutes or until desired doneness.
• 13 place risotto on plate and top with sea bass.