Sea bass fillet with lemon risotto

Total time: 45m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 873 Kcal, 53g Protein, 78g Carbohydrates, 39g Fat


  • Lemon risotto
  • 1 tbsp olive oil
  • 1 shallot, finely chopped
  • 1 garlic clove, pressed
  • 1 organic lemon, use grated zest and juice
  • 350 g risotto rice (e.g. Carnaroli)
  • 1 sprig thyme
  • 7 dl vegetable bouillon
  • 2 dl white wine (e.g. Merlot bianco)
  • 50 g butter, cut into pieces
  • 50 g grated Parmesan
  • Sea bass
  • 4 fillet of sea bass, cut into strips approx. 3 cm wide
  • 0.5 tsp salt
  • 3 tbsp white flour
  • a little pepper
  • 3 tbsp butter
  • 6 sage leaves, thinly sliced

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  • Lemon risotto

    Heat the oil in a pan. Sauté the shallot and garlic. Add the rice, cook while stirring until translucent. Add the lemon zest and thyme. Pour in the wine and lemon juice, reduce completely. Gradually add the stock, stirring frequently, so that the rice is always just covered with liquid, simmer for approx. 25 mins. until the rice is creamy and al dente. Stir in the butter and cheese.
  • Sea bass

    Pat dry the fish fillets, season. Empty the flour into a shallow dish. Heat the clarified butter in a non-stick frying pan. Coat the fish fillets in flour in batches, shake off the excess flour, press the rest down firmly. Heat the butter in a non-stick frying pan. Place the fish fillets in the pan (skin side up), fry for approx. 1 min. Turn the fillets, add the sage and fry for a further 2 mins. Serve the fish fillets with the lemon risotto.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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