Go Back

Pan Seared Sea Bass with Lemon Herb Risotto

A flavorful dish featuring flaky sea bass paired with creamy lemon herb risotto, perfect for impressing guests or treating yourself on a weeknight.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Seafood
  • 4 fillets sea bass fillets
  • 2 tablespoons olive oil divided
  • to taste Salt and pepper
For the Risotto
  • 1 cup Arborio rice
  • 4 cups chicken or vegetable broth warmed
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1 lemon Zest and juice of 1 lemon
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh herbs (like parsley or basil), chopped

Method
 

Prepare the Broth
  1. Heat the broth in a small pot and keep it warm over low heat.
Cook the Risotto
  1. In a separate pan, heat 1 tablespoon olive oil over medium heat. Add onion and garlic; cook until softened.
  2. Add the Arborio rice, stirring to coat in the oil. Toast for about 1 minute.
  3. Pour in the white wine and stir until absorbed.
  4. Begin adding the warm broth, one ladle at a time, stirring frequently. Allow each addition to absorb before adding the next. Continue until the rice is creamy and al dente, about 18-20 minutes.
  5. Stir in lemon zest, lemon juice, Parmesan, and fresh herbs.
Sear the Sea Bass
  1. In another pan, heat the remaining olive oil over medium-high heat. Season sea bass with salt and pepper.
  2. Place the fish skin-side down in the pan, cooking for about 4-5 minutes until crispy. Flip and cook for another 2-3 minutes until cooked through.
Serve
  1. Serve the seared sea bass over a bed of lemon herb risotto.

Notes

Store leftovers in the fridge for about 2 days. Rice can get sticky; store it separately from the sea bass if you want to maintain that crispy texture. For reheating, a quick sauté in a pan should suffice.