Sea Bass with Tomatoes and Garlic Risotto Cakes

Name: Sea Bass with Tomatoes and Garlic Risotto Cakes
Prep time: 5 h 40 min
Cook time: 5 h 40 min
Total time: 5 h 40 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters arborio rice; 1 Tbsp chopped basil; 118 milliliters dry white wine; 3 Tbsps finely chopped fresh parsley; 59 milliliters olive oil; 1 Tbsp olive oil; 2 Tbsps olive oil; 2 teaspoons olive oil; 118 milliliters finely chopped onion; 59 milliliters grated Parmesan cheese; 2 kilograms assorted heirloom tomatoes, or substitute plum tomatoes; 1 small fresh red chile, seeded and minced; 1 small red onion, halved and thinly sliced; 4 servings Salt and pepper; 1 kilograms whole sea bass; 237 milliliters seasoned flour; 2 Tbsps sherry vinegar; 2 Tbsps unsalted butter; 4 Tbsps unsalted butter; 946 milliliters water; 10 cloves 10 whole cloves garlic, peeled

The recipe Sea Bass with Tomatoes and Garlic Risotto Cakes is ready in roughly 5 hours and 40 minutes and is definitely a spectacular pescatarian option for lovers of Mediterranean food. This main course has 1238 calories, 76g of protein, and 54g of fat per serving. This recipe serves 4. This recipe covers 58% of your daily requirements of vitamins and minerals. A mixture of arborio rice, olive oil, butter, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the arborio rice you could follow this main course with the Chocolate Rice Pudding as a dessert.

Instructions

Preheat oven to 350 degrees F.

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Oven

Place garlic cloves, oil and 3 tablespoons of water in a small dish and cover with foil.

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Whole Garlic Cloves

Water

Cooking Oil

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Aluminum Foil

Bake for 30 minutes or until garlic is softened.

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Garlic

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Oven

Place in a small food processor and process until smooth. Bring 4 cups of water to simmer in a medium saucepan. Melt 2 tablespoons of butter and 1 tablespoon of olive oil in a medium saucepan.

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Olive Oil

Butter

Water

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Food Processor

Sauce Pan

Add the onion and cook until soft.

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Onion

Add the rice and stir until lightly golden brown.

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Rice

Add the wine and cook until reduced completely.

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Wine

Add 1 cup of hot water and stir until absorbed. Continue adding 1 cup of water at a time until rice is just tender.

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Water

Rice

Remove from the heat and add the garlic puree, cheese, parsley, salt and pepper and stir to combine.

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Salt And Pepper

Garlic Paste

Parsley

Cheese

Let cool for 30 minutes.

Place in a bowl, cover and refrigerate until cold, about 2 hours. Shape risotto into 8 (2-inch) diameter patties.

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Bowl

Place risotto cakes on a baking sheet. Cover and refrigerate 1 hour.

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Baking Sheet

Place seasoned flour in a medium bowl. Lightly coat each risotto cake with flour. Melt 2 tablespoons of the butter in a medium saute pan.

Ingredients you will need

All Purpose Flour

Butter

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Bowl

Frying Pan

Add 4 cakes at a time and saute until golden brown on both sides. Wipe out pan, add the remaining 2 tablespoons of butter and repeat with the remaining 4 cakes.

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Butter

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Frying Pan

Serve 2 per person.

For the Sea Bass: Preheat oven to 400 degrees F. With a sharp knife score bass 3 times on each side to the bone. Season bass on both sides with salt and pepper.

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Salt And Pepper

Seabass

Bass

Bone

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Knife

Oven

Heat oil in a large saute pan over medium heat.

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Cooking Oil

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Frying Pan

Add bass to pan and brown it on both sides.

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Bass

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Frying Pan

Transfer pan to oven and cook bass for 8 to 12 minutes or until cooked through.

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Bass

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Oven

Frying Pan

Transfer fish to a plate.

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Fish

Serve with Heirloom Tomato Salad.

Ingredients you will need

Heirloom Tomato

For the Heirloom Tomato Salad: Sliced tomatoes and arrange them in a shallow bowl.

Ingredients you will need

Tomato

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Bowl

Combine the rest of the ingredients and pour over tomatoes.

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Tomato

Serve immediately.

Equipment

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Seabass. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Santi Sortesele Pinot Grigio with a 4.4 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.