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Chilean Sea Bass with Sweet Pepper and Spinach Risotto

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Chilean Seabass with Risotto It is nice to start the New Year off in a healthy way. You can’t get any better than Chilean sea bass- can you? It is one of my husband’s favorite fish. My daughter and I like it too. I don’t end up making it too often- I think because I tend to forget it is there and also because it is kind of pricey- but it is still a lot cheaper than eating it in a restaurant.

I simply sauteed the fish with salt and pepper and a squirt of lemon juice. I wanted for the fish flavor to come through loud and clear. For the accompaniment- I decided on a risotto. I used a red pepper pesto I had in my fridge. I also added baby spinach at the end to make it a complete meal.

It was fabulous- healthy and delicious. If I could eat like this everyday, I would be really thin and really healthy…

  • 1 cup Arborio rice
  • 3 to 4 cups chicken broth, heated
  • 2 tablespoons extra virgin olive oil
  • 2 small shallots, chopped
  • 2 garlic cloves, chopped
  • 1/3 cup red pepper pesto (store bought)
  • 3 cups fresh baby spinach
  • ¼ cup half and half
  • ¼ cup Pecorino cheese, grated
  • Salt

Heat a large frying pan with the olive oil. Add the shallots and garlic. Saute on medium heat for 3 to 4 minutes. Add the Arborio rice and sauté for another minute. Add half a cup of hot chicken broth and stir and cook on medium heat. Repeat the process until the rice is cooked through but not mushy- it will take about 20 minutes. Add the red pepper pesto and spinach. Mix well and cook for 2 to 3 minutes, until the spinach has cooked down. Add the half and half and cheese. Mix well and check for seasonings. Add salt as needed.
Serve with the fish.

  • 3 to 4 Chilean Sea Bass filets
  • 1 tablespoon extra virgin olive oil
  • Salt
  • Pepper
  • Half lemon

Heat a large non-stick frying pan with the olive oil. Add the fish fillets and season with salt and pepper. Cook each side 3 to 4 minutes or till the fish is done (cooking time will vary according to thickness of fish filets). Season the other side and drizzle with lemon juice. Serve on top of the risotto.

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