Crispy Sea Bass on Oven-Baked Leek Risotto
with Lemon and Tomato Salsa
Love risottos, but wish there was no stirring involved? This Crispy Sea Bass on Oven-Baked Leek Risotto is a simplified version of the traditional risotto, baking in the oven instead to absorb all the stock and flavours with only 10 minutes of prep.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Leek
2 unit(s)
Garlic Clove
175 grams
Risotto Rice
15 grams
Vegetable Stock Paste
½ unit(s)
Lemon
2 unit(s)
Medium Tomato
2 unit(s)
Sea Bass Fillets
(Contains Fish)
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
600 milliliter(s)
Boiled Water for the Risotto
1 tbsp
Olive Oil for the Salsa
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.
Peel and grate the garlic (or use a garlic press).
If you prefer hob cooking your risotto, skip the oven and just use a normal pan in step 2.
Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.
Once hot, add the leek and season with salt and pepper. Cook until softened, 4-6 mins, stirring occasionally. Stir in the garlic and cook for 1 min.
Add the risotto rice, stir and cook until the edges of the rice are translucent, 1-2 mins. Stir in the boiled water for the risotto (see pantry for amount) and vegetable stock paste.
Bring back up to the boil, then pop a lid on the pan (or cover with foil). Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 25-30 mins.
For hob cooking, pour in 2p: 800ml, 3p: 1200ml, 4p: 1600ml of boiled water a third at a time, stirring each time until the stock has been absorbed, 20-25 mins.
Meanwhile, zest and halve the lemon (see ingredients for amount).
Cut the tomato into 1cm chunks.
In a small bowl, combine the tomato, olive oil for the salsa (see pantry for amount), a squeeze of lemon juice and a pinch of sugar. Season with salt and pepper and set aside.
When the risotto has 5-10 mins remaining, heat a drizzle of oil in a large frying pan on medium-high heat. Pat the sea bass dry with kitchen paper, then season with salt and pepper.
Once hot, carefully place your sea bass into the pan, skin-side down. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down.
Cook for 3-4 mins before turning over and cooking for 2-3 mins on the other side. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
When ready, remove the risotto from the oven.
Stir in the cheese, lemon zest, a squeeze of lemon juice and knob of butter (if you have any). TIP: Add a splash of water to loosen the risotto if needed.
Share the risotto between your bowls and top with the sea bass and tomato salsa.
Enjoy!
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