Pan-Fried Sea Bass and Leek Risotto
with Tomato Salsa
This Pan-Fried Sea Bass and Leek Risotto is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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
Leek
2
Garlic Clove
175
Risotto Rice
15
Vegetable Stock Paste
(Contains Celery)
1
Spring Onion
½
Lemon
125
Baby Plum Tomatoes
2
Sea Bass Fillets
(Contains Fish)
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
450
Water for the Risotto
1.5
Olive Oil for the Salsa
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Fill and boil your kettle. Trim the root and the dark green leafy part from the leek. Halve lengthways then thinly slice. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in an ovenproof pan on medium heat (if you don't have an ovenproof pan, use a normal saucepan and transfer to an ovenproof dish later). 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.
Stir the risotto rice into the pan and cook until the edges of the rice are translucent, 1-2 mins. Add the boiled water for the risotto (see ingredients for amount) and veg stock paste. Stir well to combine. Bring back up to the boil, then pop a lid on the pan (or cover with foil) and bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins.
Meanwhile, trim and thinly slice the spring onion. Zest and halve the lemon. Quarter the baby plum tomatoes. Add the olive oil for the salsa (see ingredients for amount) into a medium bowl. Squeeze in some lemon juice and season with salt, pepper and a pinch of sugar. Mix to combine. Add the tomatoes and spring onion to the bowl, stir together then set aside. Chop any remaining lemon into wedges.
When the risotto is almost done, heat a drizzle of oil in a frying pan on medium-high heat. Season the fish with salt and pepper. Once hot, carefully place your sea bass into the pan, skin-side down. Cook for 3-4 mins before turning over and cooking for 2-3 mins on the other side. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.
When the risotto is cooked, remove it from the oven and mix in the lemon zest, hard Italian style cheese and a knob of butter (if you have any). Taste and season with salt, pepper and lemon juice if needed. TIP: Add a splash of water if it's a little dry. Divide the risotto between your bowls and top with the sea bass and tomato salsa. Serve with the lemon wedges for squeezing over. Enjoy!
