Braised chilean sea bass with fennel, kalamata olives, orange zest, and saffron risotto recipe

Braised Chilean Sea Bass with Fennel, Kalamata Olives, Orange Zest, and Saffron Risotto recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for Braised Chilean Sea Bass with Fennel, Kalamata Olives, Orange Zest, and Saffron Risotto is a delightful combination of flavors that will impress your guests. The tender sea bass is braised to perfection and paired with the aromatic taste of fennel, the tanginess of Kalamata olives, and the refreshing zest of orange. The saffron risotto adds a touch of elegance to complete the dish. With its rich and savory taste, this recipe is perfect for a special occasion or a gourmet dinner at home.

Keywords: Braised, Chilean Sea Bass, Fennel, Kalamata Olives, Saffron Risotto

Braised chilean sea bass with fennel, kalamata olives, orange zest, and saffron risotto recipe details

Braised chilean sea bass with fennel, kalamata olives, orange zest, and saffron risotto recipe, recipe Rating: 4.9
Number of votes:173

Ingredients:

Four 6-ounce portions of Chilean Sea Bass

2 bulbs fennel

1/2 cup pitted Kalamata olives

2 Tablespoons orange zest

1/2 yellow onion, chopped

2 cups arborio rice

4 Tablespoons butter

1 pinch saffron

1 cup white wine

1 whole lemon, peel removed

1 cup chicken stock or fish bouillon

Instructions:

Slice fennel into 1/4-inch pieces, place in pot with 3 cups water and lemon. Simmer for 10 to 15 minutes until tender. Discard lemon, drain, and set aside. Saute chopped onion in 2 Tablespoons butter for 3 minutes. Add 1 pinch saffron and risotto and stir. Add water in 1/2 cup increments and stir constantly as water evaporates. Continue to add water and stir until risotto is cooked but still al dente.

Season sea bass with salt and pepper and place in pan with fennel, kalamata olives, orange zest, 2 Tablespoons butter, chicken stock or fish bouillon, and white wine in a braising pan. Cook at 400 degrees for 6 to 10 minutes until fish is tender but cooked through.

Divide risotto on 4 plates and place the fish on top. Place fennel and olive mixture around the fish and serve with some braising liquid.

Serves: 4