Sea bass on tomato risotto

• Stirring frequently: Stir the risotto regularly to ensure the rice releases its starch and creates that creamy texture.
• Add stock gradually: Adding the stock in small increments allows the rice to absorb it properly, which is key to getting the right consistency.
• Hot stock and passata: This helps maintain the cooking temperature of the risotto, ensuring the rice cooks evenly and absorbs the liquid properly. Adding cold liquids can slow down the cooking process, causing the rice to become unevenly cooked or sticky.
• Test the rice: Keep an eye on the rice as it cooks and taste it towards the end of the process. It should be creamy and tender with a slight bite.
• Resting the risotto: Once the risotto is cooked, let it sit for a couple of minutes off the heat before serving to thicken up slightly.
• Dry the fillets: Pat the sea bass fillets dry with paper towels before cooking. This ensures the skin crisps up nicely and prevents it from becoming soggy.
• Don’t overcrowd the pan: Cook the fillets in batches if needed to give them enough space for a crispy finish.
• Let the fish rest: After cooking, let the fillets rest for a couple of minutes before serving. This ensures the juices settle and keeps the fish tender.

• Alternatives to sea bass:
  • Cod: If you prefer a firmer fish, cod works well in this dish. It has a mild flavour and can be pan-fried in a similar way.
  • Snapper: Another mild fish with a slightly sweeter taste. It’s great for pan-frying and pairs nicely with the creamy risotto.
  • Salmon: For a richer, oilier alternative, you can use salmon fillets. The flavours work well with the lemon and buttery finish.
• If you don’t have passata, you can use canned chopped tomatoes. Simply blend them if you want a smoother texture. Fresh cherry or plum tomatoes can be used as well. Slice in half and roast with olive oil and herbs before adding to the risotto.
• Pecorino Romano is an excellent substitute with a sharper, more tangy flavour.
• Brown onion and even leeks can be good alternative to shallots.

Allow the pasta to cool to room temperature before storing it to prevent condensation, which can make it soggy. Store the risotto and sea bass separately.

• Refrigeration: Store the risotto in an airtight container. Store in the refrigerator for up to 3 to 4 days. Cooked sea bass can be kept for up to 2 days.
• Freezing: Place the cooled risotto in an airtight, freezer-safe container or seal it in a plastic bag. It can be kept frozen for up to 2 months. Although you can freeze cooked fish, it’s best to consume it fresh for optimal texture and taste. If you must freeze it, do so within a day of cooking. It can be kept frozen for up to 1 month.

If re-heating from frozen, ensure it has fully defrosted whether that is overnight in the fridge out in the microwave on the defrost setting.

• Microwave: Heat on medium power in 1-minute increments, stirring in between, until heated through. Add a splash of liquid (water, stock, or milk) before microwaving to keep the risotto creamy.
• Stove: For best results, re-heat the risotto with a splash of broth or water to loosen it up and prevent it from drying out. Cover the pan and stir occasionally until the risotto is heated through. If necessary, add a bit more liquid if it becomes too thick. Place the fish fillets in a separate pan over low heat. Cover with a lid to help gently reheat the fish without drying it out. Heat for about 2–3 minutes on each side until warmed through.
• Oven: Pre-heat the oven to 160°C (320°F). Place the fish on a baking tray lined with parchment paper. Cover with foil and bake for 5–7 minutes until heated through.