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Pan-fried Sea Bass on a Red Risotto with Roasted Cherry Tomatoes

Pan-fried sea bass served over a chorizo and tomato-infused risotto, topped with oven-roasted vine cherry tomatoes.

DinnerSeafoodSea BassChorizoRisotto
Estimated Nutrition
Calories
1125.4
kcal / serving
1125.4 kcal total
Carbs
140.5g
per serving
140.5 g total
Fat
38.6g
per serving
38.6 g total
Protein
54.2g
per serving
54.2 g total
Cook Time
25
minutes
Serves
1
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
1
tsp
Tomato Purée
1
dash
Tabasco Sauce
to taste
GrainsCereals
200
g
Basmati Rice
boiled for five minutes then drained
Liquids
100
ml
White Wine
Meat
30
g
Chorizo
chopped
NutsSeeds
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
1
clove
Garlic
finely chopped
1
pinch
Turmeric
ground
OilsFats
5
ml
Olive Oil
dash for rubbing fish
5
ml
Olive Oil
dash for risotto
5
ml
Olive Oil
dash for roasting
Seafood
150
g
Sea Bass
fillet
Vegetables
0.5
piece
Onion
finely chopped
1
bunch
Cherry Tomatoes
on the vine

Method

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