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Grilled Sea Bass with Saffron Risotto and Roasted Fennel
Grilled Sea Bass with Saffron Risotto and Roasted Fennel

Grilled Sea Bass with Saffron Risotto and Roasted Fennel
A sophisticated dish featuring perfectly grilled sea bass, creamy saffron-infused risotto, and aromatic roasted fennel.
Grilled Sea Bass with Saffron Risotto and Roasted Fennel
Ingredients:
1
Servings
  • 1
    item
     sea bass fillet
  • 100
    g
     arborio rice
  • 0.5
    g
     saffron
  • 1
    item
     fennel bulb
  • 2
    tbsp
     olive oil
  • 500
    ml
     vegetable stock
  • 1
    tsp
     lemon zest
  • 10
    g
     parsley
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Grilled Sea Bass with Saffron Risotto and Roasted Fennel
Instructions:
  1. Preheat the grill to medium-high heat.
  2. Season the sea bass fillet with salt and a drizzle of olive oil.
  3. Grill the sea bass for about 4 minutes on each side until cooked through.
  4. In a saucepan, heat olive oil over medium heat and add arborio rice.
  5. Stir in saffron and gradually add vegetable stock, stirring constantly until the rice is creamy and al dente, about 20 minutes.
  6. Slice the fennel bulb, toss with olive oil, salt, and roast in the oven at 200°C for about 25 minutes until tender.
  7. Serve the grilled sea bass on a bed of saffron risotto, topped with roasted fennel.
  8. Garnish with lemon zest and chopped parsley before serving.
Nutrition Per Serving 1020 g Per 100g
Energy 870.9 kcal 85 kcal
Protein 42.7 g 4.2 g
Fibre 9.5 g 0.9 g
Salt 4.4 g 0.4 g
Sugar 11.6 g 1.1 g
Carbohydrates 100 g 9.8 g
Fat 36.6 g 3.6 g
  • 1
    item
     sea bass fillet
  • 100
    g
     arborio rice
  • 0.5
    g
     saffron
  • 1
    item
     fennel bulb
  • 2
    tbsp
     olive oil
  • 500
    ml
     vegetable stock
  • 1
    tsp
     lemon zest
  • 10
    g
     parsley
1
Servings
0

Preheat the grill to medium-high heat.

Season the sea bass fillet with salt and a drizzle of olive oil.

Grill the sea bass for about 4 minutes on each side until cooked through.

In a saucepan, heat olive oil over medium heat and add arborio rice.

Stir in saffron and gradually add vegetable stock, stirring constantly until the rice is creamy and al dente, about 20 minutes.

Slice the fennel bulb, toss with olive oil, salt, and roast in the oven at 200°C for about 25 minutes until tender.

Serve the grilled sea bass on a bed of saffron risotto, topped with roasted fennel.

Garnish with lemon zest and chopped parsley before serving.

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