Braised Sea Bass, Fennel, Kalamata Olives, Saffron Risotto Recipe
Servings: 4
Ingredients
- 4 piece Chilean sea bass - (6 ounce ea) Salt to taste Freshly-grnd black pepper to taste
- 2 x bulbs fennel
- 1/2 c. pitted Kalamata olives
- 2 Tbsp. orange zest
- 1/2 x yellow onion minced
- 2 c. arborio rice
- 4 Tbsp. butter
- 1 pch saffron
- 1 c. white wine
- 1 whl lemon peel removed
- 1 c. chicken stock or possibly fish bouillon
Directions
- Slice fennel into 1/4-inch pcs, place in pot with 3 c. water and lemon. Simmer for 10 to 15 min till tender. Throw away lemon, drain, and set aside.
- Saute/fry minced onion in 2 Tbsp. butter for 3 min. Add in 1 healthy pinch saffron and risotto and stir. Add in water in 1/2 c. increments and stir constantly as water evaporates. Continue to add in water and stir till risotto is cooked but still al dente.
- Season sea bass with salt and pepper and place in a braising pan with fennel, kalamata olives, orange zest, 2 Tbsp. butter, chicken stock or possibly fish bouillon, and white wine. Cook at 400 degrees for 6 to 10 min till fish is tender but cooked through.
- Divide risotto on 4 plates and place the fish on top. Place fennel and olive mix around the fish and serve with some braising liquid.
- This recipe yields 4 servings.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 341g | |
| Recipe makes 4 servings | |
| Calories 543 | |
| Calories from Fat 123 | 23% |
| Total Fat 13.99g | 17% |
| Saturated Fat 7.7g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 376mg | 16% |
| Potassium 589mg | 17% |
| Total Carbs 84.63g | 23% |
| Dietary Fiber 5.1g | 17% |
| Sugars 1.24g | 1% |
| Protein 8.73g | 14% |
