Seared Chilean Sea Bass With Shallot Tomato Broccoli Risotto
Steps
In a small pan , melt butter over medium heat and saut onion until tender.
Add rice and stir.
Add water , stir and bring to boil.
Reduce heat.
Simmer 20-25 minutes uncovered , stirring frequently , until rice is tender.
Add cream and parmesan.
Season with salt and pepper to taste.
Gently fold in shallots , tomatoes and broccoli.
Set rice aside.
Season both sides of sea bass with salt and pepper.
Dredge lightly in flour.
Put olive oil in saut pan over medium heat.
Sear both sides until golden brown.
Place fish in 400 degree oven for 10-15 minutes or until desired doneness.
Place risotto on plate and top with sea bass.
Ingredients
sea bass, tomatoes, broccoli, shallots, arborio rice, butter, onion, all-purpose flour, olive oil, heavy cream, parmesan cheese, salt, pepper