Lemon seared sea bass with pea, pecorino and herb risotto

Ladies and Gentlemen,
I give you the perfect dinner party show off dish!
I would also like to introduce Bella Thomas-Ferrand who has kindly donated this recipe. Bella is one of London’s hidden gems. Not yet 30 (not even close to 30 actually); Bella owns her own catering company called Simpkin and Roses, having trained in the hallowed halls of Leith’s School of Professional Cookery. Bella’s cooking is just gorgeous, having her as a friend is fantastic, yet slightly terrifying at the same time, as I know (well I hope) I get to try lots of her cooking, but, when she comes over for dinner, I literally raid every cookery grey-cell in my teeny tiny brain!
Serves 6
3 Sea bass scaled and filleted (or just buy 6 fillets)
1.5 litres homemade chicken stock
A glass of white wine
1.5 kg fresh blanched peas or blanched petit pois
120g unsalted butter
3 shallots
2 tablespoons fresh parsley
2 tablespoons chives
350g risotto rice
200g (approx – add more depending on taste)grated pecorino
unwaxed lemons- zested and juiced
Pea shoots to decorate
  • Cut each side of bass into 2 pieces and season the skin side with lemon zest, salt and pepper
  • In a saucepan heat a tablespoon of the butter and soften the shallots in it, without colouring for about 15 minutes
  • In a separate saucepan heat the chicken stock in preparation for adding to the risotto
  • Add the rice to the shallots and fry until the rice becomes opaque
  • Next add the glass of white wine and wait until the liquid has been absorbed before ladling in the stock bit by bit stirring in between
  • In a separate frying pan heat up a tablespoon of olive oil and place the bass in skin side down
  • Fry for a minute or so until the skin becomes crisp and set aside on a baking sheet to finish off in the oven for about 4 – 5 minutes
  • Continue with the risotto until it is aldente and then add the peas, pecorino and remaining butter
  • Stir in the lemon zest and herbs and lastly the lemon juice – taste and adjust seasoning
  • Serve on warmed plates, a couple of spoonfuls of risotto and the sea bass on top with some pea shoots to decorate or more chives.

One thought on “Lemon seared sea bass with pea, pecorino and herb risotto

Leave a Reply to Debbie Cancel reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s