BeebRecipes.co.uk- Archive of BBC Food Recipes

Seared sea bream with risotto and rocket pesto

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1

Method


  1. For the risotto, heat the oil in a frying pan. Add the onion and sweat for five minutes. Add the garlic and rice and lightly sauté for a further 1-2 minutes until the rice is translucent.

  2. Add the water, stock cube and wine and stir over a medium heat for 15-20 minutes until the rice is just cooked and al dente.

  3. Season with salt and freshly ground black pepper, then stir in the butter and half of the parmesan. Spoon onto a plate and sprinkle with the remaining cheese.

  4. For the sea bream, heat a little oil in a frying pan. Pan-fry the fish skin-side down for 4-6 minutes, turning over halfway, until cooked through. Remove the fish from the heat and place on top of the risotto.

  5. For the rocket pesto, place the rocket, pine nuts, garlic, parmesan and oil into a food processor and blend to a smooth paste. Drizzle over the fish and serve.

Ingredients

For the risotto and sea bream

  • 2 tbsp olive oil
  • ½ onion, roughly chopped
  • 2 garlic cloves, crushed
  • 250g/8¾oz risotto rice
  • 700ml/1¼ pint water
  • 1 fish stock cube
  • 100ml/3½fl oz white wine
  • salt and freshly ground black pepper
  • 55g/2oz butter
  • 55g/2oz parmesan cheese
  • 1 sea bream fillet, skin on

For the rocket pesto

  • 1 bunch fresh rocket
  • 55g/2oz pine nuts
  • 2 garlic cloves
  • 55g/20z parmesan cheese, grated
  • 150ml/¼ pint olive oil

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