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Fillet of Sea Bass with Prawn Risotto

PUBLISHED: 10:00 17 March 2014 | UPDATED: 10:42 17 March 2014

Sea bass fillet and prawn risotto

Sea bass fillet and prawn risotto

Archant

The Black Cow at Dalbury Lees shares a delicious seafood recipe that is perfect for warmer weather

Serves 4

Ingredients

4 140g Sea bass fillets

50g unsalted butter

½ onion, finely chopped

1 clove of garlic, crushed150g Arborio risotto rice

400ml chicken/vegetable stock

50g parmesan cheese, grated

75g mascarpone cheese

50g prawns

Green pesto

Olive oil

Melt the butter in a thick bottomed saucepan. Add the onion and garlic and cook for two minutes. Add the rice, stirring well so that the grains are coated with butter, and cook until translucent. Add the stock a little at a time, stirring occasionally, and cook for about 15 minutes or until the stock has been absorbed. Stir in the parmesan and mascarpone cheese and set aside.

Chop the vegetables and roast for 15 minutes with a little olive oil. Lightly grill the sea bass with a dash of olive oil under a hot grill for 4-5 minutes.

Reheat the risotto and add the prawns. Place the risotto on a plate and arrange the sea bass on top. Position the vegetables around the risotto and drizzle with the pesto. Enjoy!

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