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Pan-Seared Sea Bass with Lemon Butter Sauce over Parmesan Risotto
Created by: Howcan Team
Ingredients
- 4 sea bass fillets (6 oz each)
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup grated Parmesan cheese
- 1/2 cup dry white wine
- 1/4 cup unsalted butter
- 2 tablespoons olive oil
- 2 lemons
- 4 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Start by preparing the risotto. In a medium saucepan, bring the broth to a simmer over medium heat.
- In a separate large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Add the Arborio rice to the saucepan and stir to coat the grains with the oil. Cook for 1-2 minutes until the rice becomes translucent around the edges.
- Pour in the white wine and stir until it is absorbed by the rice. Begin adding the hot broth to the rice, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Continue this process for about 20 minutes, until the rice is creamy and al dente.
- Stir in the grated Parmesan cheese and season with salt and pepper to taste. Remove from heat, cover, and set aside.
- While the risotto is cooking, prepare the sea bass. Season the fillets with salt and pepper on both sides.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the sea bass fillets to the skillet, skin side down. Cook for 4-5 minutes until the skin is crispy and golden brown. Carefully flip the fillets and cook for an additional 3-4 minutes until the fish is cooked through and flakes easily with a fork. Remove from the skillet and set aside.
- In the same skillet, melt 1/4 cup of unsalted butter over medium heat. Add the juice of 2 lemons and chopped parsley to the skillet, stirring to combine. Cook for 1-2 minutes until the sauce is heated through.
- To serve, spoon a generous portion of Parmesan risotto onto each plate. Top with a pan-seared sea bass fillet and drizzle with the lemon butter sauce. Garnish with additional parsley and lemon slices if desired. Enjoy!
The history of Pan-Seared Sea Bass with Lemon Butter Sauce over Parmesan Risotto is a tale of culinary artistry and innovation. This dish is a fusion of flavors and techniques, combining the delicate, flaky texture of sea bass with the creamy richness of Parmesan risotto. The sea bass is expertly pan-seared to perfection, creating a crispy exterior while maintaining its tender interior. The lemon butter sauce adds a zesty brightness to the dish, complementing the richness of the risotto. This dish has its roots in Italian and Mediterranean cuisine, where fresh seafood and creamy risotto are celebrated. Renowned chefs and restaurants across the globe have put their own spin on this classic, elevating it to new heights of gastronomic delight. Today, the best versions of this dish can be found in upscale seafood restaurants and fine dining establishments, where the quality of the sea bass and the precision of the risotto are paramount. The key to a successful rendition lies in sourcing the freshest sea bass and using high-quality Parmesan for the risotto. For those looking to explore alternative methods, a popular variation involves grilling the sea bass and serving it over a bed of saffron-infused risotto for a luxurious twist. Whether enjoyed in a Michelin-starred restaurant or prepared at home with care and attention to detail, Pan-Seared Sea Bass with Lemon Butter Sauce over Parmesan Risotto is a culinary masterpiece that continues to captivate food enthusiasts worldwide.
45 min
4
450 calories
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