Oven baked sea bass with risotto
As you might know by now, I particularly like quick and easy recipes. I do like to spend time in the kitchen but usually don’t get this time because the kids want my attention 🙂 So recipes that require minimum effort but have great results are absolutely the best! The pulled pork recipe is definitely one of those winners.
This recipe is one that is very easy but does require some attendance for the risotto. So if you’d prefer the whole meal to be low maintenance make potato mash, fries or cooked Basmati rice (cooked in vegetable stock it doesn’t need more seasoning) instead of the risotto. For veggies you could opt for steamed broccoli or throw in some chopped vegetables (in the baking tin) with the fish.
Our kids are not the easiest eaters but they usually do like fish I prepare in the oven. I think it’s because of the delicate texture and mild taste.
You could use this recipe for most whole fishes.
Things you need from your kitchen
- baking tray
- chopping board
- kitchen knife
- wooden spoon
- cooking pot
- oven preheated to 200 degrees
- aluminium foil
Ingredients for the sea bass for 2 people (+ 2 little ones)
- 2 sea basses
- 1 lemon – sliced
- 1 clove of garlic – sliced
- 2 sprigs of rosemary – washed
- salt & pepper
- 2 tbsp olive oil
Ingredients for the risotto
- 150g risotto rice (Arborio)
- 1 tbsp olive oil
- 2 leaks (small or 1 large)
- 120g peas
- 0,5l vegetable stock (fresh or from cube)
- 0,4l white wine
- fresh thyme
- 30g Parmesan or Grano Padano cheese
- Rinse the fish and dry it. (If it’s not cleaned yet, take out the guts and throw them away, wash again.)
- Pop the lemon slices, garlic and rosemary in the belly cavity. And place the fish in/on the baking tray.
- Sprinkle the fish with the olive oil and top with salt and pepper.
- Place into the oven for app 20 min (if you want to have oven baked veggies with this dish place these into the oven at the same time) and start making the side dish.
- To make the risotto heat the olive oil in a deep pan on medium heat, add the leak and thyme (just the leaves) and soon after add the rice. Stir the rice till shiny and transparent.
- Add small amounts of stock at a time and stir well till. Wait till the moisture is soaked by the rice. Keep doing this till all stock is used and do the same with the wine until the rice is cooked. Stir regularly.
- Take the fish out of the oven and cover with aluminium foil while dressing the plates.
You could also use fish fillets and cover them with very thinly sliced potato. That will give you this result: