Seared Chilean Sea Bass with Shallot Tomato Broccoli Risotto
Elevate your dinner table with this exquisite Seared Chilean Sea Bass with Shallot Tomato Broccoli Risotto—a dish that perfectly balances luxury and comfort. Highlighting tender, golden-seared Chilean sea bass fillets, this recipe pairs beautifully with creamy Arborio risotto infused with the flavors of shallots, tangy cherry tomatoes, and crisp-tender broccoli florets. A touch of dry white wine and Parmesan cheese adds depth to the velvety risotto, while fresh parsley and a hint of lemon juice brighten the dish. Perfectly seasoned and cooked to perfection, this restaurant-quality meal is ideal for special occasions or a refined weeknight indulgence. Ready in just an hour, this recipe is a stunning combination of rich textures, fresh flavors, and culinary artistry.
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Ingredients
- 4 pieces (6 oz each) Chilean sea bass fillets
- 3 tablespoons Olive oil
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 4 tablespoons Unsalted butter
- 2 large (finely chopped) Shallots
- 1.5 cups Arborio rice
- 1 cup Dry white wine
- 5 cups (warmed) Chicken or vegetable stock
- 1 pint (halved) Cherry tomatoes
- 2 cups Broccoli florets
- 2 tablespoons (chopped, for garnish) Fresh parsley
- 1 cup (grated) Parmesan cheese
- 2 tablespoons Lemon juice
Directions
Step 1
Pat the Chilean sea bass fillets dry with a paper towel and season both sides with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Set aside.
Step 2
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the sea bass fillets skin-side down. Sear for 4-5 minutes without moving them, then carefully flip and sear the other side for another 3-4 minutes or until the fish is cooked through and flakes easily. Remove the fillets and set them aside, covered with foil to keep warm.
Step 3
In another large skillet or pan, heat 2 tablespoons of butter over medium heat. Once melted, add the chopped shallots and cook until softened, about 2-3 minutes.
Step 4
Add the Arborio rice to the pan with the shallots. Stir continuously for 1-2 minutes to lightly toast the rice.
Step 5
Pour the dry white wine into the pan, stirring constantly until the wine is mostly absorbed by the rice.
Step 6
Reduce the heat to medium-low and begin adding the warmed chicken or vegetable stock one ladleful at a time. Stir frequently, allowing the liquid to be absorbed before adding the next ladle. Continue this process until the rice is creamy and cooked through, about 20-25 minutes.
Step 7
In a separate small saucepan, blanch the broccoli florets in boiling water for 2-3 minutes until bright green and tender. Drain and set aside.
Step 8
When the risotto is nearly done, stir in the halved cherry tomatoes, blanched broccoli, Parmesan cheese, and the remaining 2 tablespoons of butter. Season with 1 teaspoon of salt and the remaining 1/2 teaspoon of black pepper. Stir until the cheese is melted and everything is well combined.
Step 9
Plate the risotto evenly among four dishes, placing a seared Chilean sea bass fillet on top of each portion.
Step 10
Finish with a drizzle of olive oil, a squeeze of fresh lemon juice, and a sprinkle of chopped parsley. Serve immediately and enjoy!
Nutrition Facts
| Serving size | (3246.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3414.6 |
| Total Fat 215.5g | 0% |
| Saturated Fat 75.1g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 539.5mg | 0% |
| Sodium 10162.1mg | 0% |
| Total Carbohydrate 140.6g | 0% |
| Dietary Fiber 13.3g | 0% |
| Total Sugars 23.7g | |
| Protein 197.6g | 0% |
| Vitamin D 6259.6IU | 0% |
| Calcium 1221.4mg | 0% |
| Iron 8.0mg | 0% |
| Potassium 4572.4mg | 0% |
Source of Calories