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Receta Braised Sea Bass, Fennel, Kalamata Olives, Saffron Risotto

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Raciónes: 4

Ingredientes

Cost per serving $2.18 view details

Direcciones

  1. Slice fennel into 1/4-inch pcs, place in pot with 3 c. water and lemon. Simmer for 10 to 15 min till tender. Throw away lemon, drain, and set aside.
  2. Saute/fry minced onion in 2 Tbsp. butter for 3 min. Add in 1 healthy pinch saffron and risotto and stir. Add in water in 1/2 c. increments and stir constantly as water evaporates. Continue to add in water and stir till risotto is cooked but still al dente.
  3. Season sea bass with salt and pepper and place in a braising pan with fennel, kalamata olives, orange zest, 2 Tbsp. butter, chicken stock or possibly fish bouillon, and white wine. Cook at 400 degrees for 6 to 10 min till fish is tender but cooked through.
  4. Divide risotto on 4 plates and place the fish on top. Place fennel and olive mix around the fish and serve with some braising liquid.
  5. This recipe yields 4 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 341g
Recipe makes 4 servings
Calories 543  
Calories from Fat 123 23%
Total Fat 13.99g 17%
Saturated Fat 7.7g 31%
Trans Fat 0.0g  
Cholesterol 31mg 10%
Sodium 376mg 16%
Potassium 589mg 17%
Total Carbs 84.63g 23%
Dietary Fiber 5.1g 17%
Sugars 1.24g 1%
Protein 8.73g 14%
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