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HAVE A CRACKING EASTER WITH SAUCY

Posted 3 March 2016 by The Saucy Fish Co.

Enjoy a traditional fish dish this Easter with our eggcelent Sea Bream risotto and sunblush tomato recipe.

What you need serves 2:

The Saucy Fish Co. Sea Bass with Sunblush Tomato Dressing

○ 1tbsp Olive oil
○ ½ Onion, finely chopped
○ 1 Clove garlic, finely chopped
○ 1 Small celery stick, finely chopped
○ 1 Small celery stick, finely chopped
○ 100ml Dry white wine (optional)
○ 1 Veg. stock cube
○ 500ml Boiling water
○ 150g Risotto rice
○ 75g Frozen peas
○ Small handful fresh flat-leaf parsley
○ Fresh Thyme
○ Knob of butter
○ 1tbsp Fresh parmesan cheese

To serve:

○ 6 Shallots
○ 1tsp Olive oil
○ Rocket leaves
○ Cherry tomatoes

How to make it:

Step 1: Gently fry the onion in oil for 5 minutes until soft but not browned, add the garlic and celery and continue to fry for another minute.

Step 2: Add in the rice and stir well to coat all the grains of rice in oil and then add the wine (optional).

Step 3: Add two ladles of stock and cook gently until most of the liquid is absorbed – stir frequently. Continue adding a ladle of stock at a time and stir thoroughly.

Step 4: In a large non-stick frying pan add a drop of oil and small knob of butter, once hot add the sea bream fillets and cook over a medium heat for 2 minutes. Carefully turn and cook on the other side for a further 2 minutes.

Step 5: Add the peas and herbs to the risotto and season well with pepper, cook until the rice is slightly firm in the middle.

Step 6: Finally add the butter and parmesan to the risotto stirring quickly until melted and creamy.

Step 7: To serve, garnish with rocket, pan fried shallots, cherry tomatoes and drizzle the seabream with our delicious sunblush tomato dressing.

Happy Easter!

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