Sea Bass and Miso Risotto

Updated at: Thu, 17 Aug 2023 03:10:52 GMT

Step 1

Spray a large frying pan with cooking spray and place over a low heat. Add the onion and garlic and cook for a couple of minutes until soft but not browned. Stir in the rice.

Step 2

Pour 300ml of the stock into the frying pan and stir frequently for 10 minutes, until it has almost all evaporated, then add 300ml more stock and continue to stir. When it has almost all evaporated add the final 300ml of stock and turn the heat up to medium. Add the frozen peas and miso paste, stir well and cook for another 10 minutes.

Step 3

Meanwhile, spray a separate frying pan with cooking spray and place over a high heat. Add the sea bass fillets, skin-side down, and cook for 4 minutes, then turn them over and cook for a further 1 minute 30 seconds on the other side, or until the fish is cooked through.

Step 4

The rice should now be tender, but with a slight bite. Divide the risotto among 4 plates and top with a sea bass fillet.

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