Tomato rice with sea bass 

This very quick but also very tasty dish is cooked on a sea bass base, which is its main ingredient, as well as a fish with white and delicate meats that lends itself to an infinity of different preparations. This preparation includes sea bass fillet deprived of the skin and combined with tomatoes and rice cooked in the cooking bottom of the fish all scented with chopped fresh basil.

The risotto with tomato sauce is a classic first course, tasty and quick to perform, which will be appreciated by children and adults. Tomato risotto is a very simple dish in which the sweet taste of cherry tomatoes is combined with the freshness and aroma of chopped basil. The tomato risotto of a first course with well-balanced nutritional values and can also be consumed as a single dish. The tomato risotto can be prepared using peeled tomatoes ready or with a mix of fresh tomatoes and tomato puree.

Ingredients

Arborio rice 400 g

Canned cherry tomatoes 400 g

Tomato puree 2 Tablespoons

Vegetable broth 1 L

Golden onions 1

Grana Padano 40 g

Extra virgin olive oil 3 Tablespoons

Butter 20 g

Basil to taste

Salt to taste

Guidelines

To prepare the risotto with tomato, start frying a finely chopped onion in 3 tablespoons of oil over low heat for about 10 minutes. The onion should not burn but become transparent. After this time, pour the rice and toast it for a couple of minutes. Then blend with a ladle of vegetable broth and let it evaporate. Add the peeled tomatoes to which you have added a teaspoon of sugar to remove the acidity, mix well and incorporate a ladle of broth. Add two tablespoons of tomato puree to taste. Continue to incorporate a ladle of broth every time the risotto will dry, until finished. When the cooking is almost finished, add chopped basil, according to your taste and season with salt if necessary. Then remove the saucepan from the heat and stir in the butter, finally add the grated Grana Padano cheese and stir. Serve the tomato risotto hot and garnished with a few basil leaves.

Ingredients

300 g sea bass fillet 

15 cherry tomatoes cut into 4 parts

1 teaspoon fresh basil

2 tablespoons extra virgin olive oil flavored with garlic

1 sprig of rosemary

2 sage leaves

Salt, and freshly ground pepper

Guidelines

In a skillet heat the oil, add the sea bass fillets, salt, pepper and cook quickly on both sides, transfer to a hot dish, taking care to cover with a lid; Add the chopped cherry tomatoes to the cooking bottom, salt and pepper slightly, cook over medium-low heat for 15 minutes, thickening the liquid and adding the chopped basil; Arrange the fish on a plate and pour the tomato on the surface healing with chopped basil.