Go Back
–+ servings
Pan-Seared Sea Bass with Lemon & Herb Risotto

Perfect Pan-Seared Sea Bass with Zesty Lemon & Herb Risotto

Enjoy a gourmet dish of Pan-Seared Sea Bass with Lemon & Herb Risotto that elevates any dining experience.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 3 minutes
Total Time 48 minutes
Servings: 2 fillets
Course: Dinner
Cuisine: Mediterranean
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sea Bass
  • 2 fillets Sea Bass Can substitute with salmon, cod, or halibut.
  • 2 tablespoons Olive Oil For searing.
  • to taste Salt
  • to taste Pepper
  • 1 teaspoon Garlic Powder Can swap with fresh minced garlic.
  • 1 teaspoon Lemon Zest Can also use orange or lime zest.
For the Risotto
  • 2 tablespoons Butter Can replace with olive oil for dairy-free.
  • 1 medium Onion Finely diced.
  • 2 cloves Garlic Minced, can omit if using garlic powder.
  • 1 cup Arborio Rice Carnaroli rice is a suitable alternative.
  • ½ cup White Wine For non-alcoholic version, use extra broth.
  • 3-4 cups Broth Use vegetable or chicken broth.

Equipment

  • Non-stick skillet
  • Saucepan

Method
 

Prepare the Fish
  1. Pat the sea bass fillets dry with a paper towel, then season with salt, pepper, garlic powder, and lemon zest.
  2. Set the seasoned fish aside while you preheat the pan.
Heat the Pan
  1. Preheat a skillet over medium-high heat for about 3 minutes. Add olive oil until it shimmers.
Sear the Fish
  1. Place the sea bass fillets skin-side down and cook for 3-4 minutes until the skin is golden.
  2. Flip the fish and cook for another 3-4 minutes until it flakes easily. Remove and let rest for 2-3 minutes.
Sauté Aromatics
  1. Melt butter in a saucepan, add diced onion and minced garlic, and sauté for 4-5 minutes until softened.
Cook the Rice
  1. Stir in Arborio rice and toast for 1-2 minutes until translucent.
Deglaze the Pan
  1. Pour in white wine and stir until absorbed, about 2-3 minutes.
Add Broth Gradually
  1. Add warm broth gradually, stirring and waiting for absorption, for 18-20 minutes until creamy.
Finish the Risotto
  1. Stir in remaining butter and extra lemon zest. Allow to sit for a minute.
Serve
  1. Plate risotto, top with sea bass, and garnish with lemon zest or herbs.

Nutrition

Serving: 1mealCalories: 600kcalCarbohydrates: 75gProtein: 40gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gCholesterol: 100mgSodium: 500mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Follow expert tips for perfect pan-seared sea bass and risotto. Use fresh ingredients and constant stirring.

Tried this recipe?

Let us know how it was!