Rezeptbild eines Risottos mit gebratenem Wolfsbarschfilet, Mandelblättchen und einer Limettenscheibe

Lime risotto with sea bass

40 minutes

Leicht

2 people

Our recipe combines the citrusy freshness of limes with the delicate aroma of risotto and the hearty taste of sea bass. It's easy to prepare and offers a perfect balance of acidity and umami flavor.

Ingredients

2x 170 g sea bass fillets
250 g Acquerello risotto rice
400 ml fish stock
1 yellow onion
1 organic lime (juice and zest)
100 g Parmesan
50 ml white wine
20 ml extra virgin olive oil
150 g butter
100 g almond flakes
salt & freshly ground pepper
Chives to garnish

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Grate the Parmesan finely and set aside. Bring the two glasses of fish stock to a simmer in a small pot with around 500 ml of water. Chop the onion finely.

Eine weiße Schale mit einer Käsereibe und einem Stück Parmesan

Ein Brett mit einer halben geschnittenen Zwiebel, einem Messer am Rand und einer Hand am linken Bildrand

Add the olive oil to a medium-sized pot and heat. Sauté the onion for a few minutes until translucent and add the risotto rice. Allow the rice to sweat for a maximum of 4 minutes without burning the grains.

Topf mit Risottoreis und Zwiebeln darin, daneben eine geöffnete Dose mit Reis, grauer Hintergrund

Ein Kochtopf mit Limettenrisotto, eine Hand hält einen Löffel in der Hand

Now deglaze with the white wine and let the wine reduce completely. As soon as it has been absorbed by the rice, add a little hot stock with a ladle and stir every 3-4 minutes. If needed, add a little more water. The Acquerello rice is cooked after about 20 minutes but is still nice and firm to the bite.

Finally, add the grated Parmesan and butter to the risotto until a creamy consistency is achieved. Season with the lime juice.

Thaw the sea bass fillets at room temperature for approximately 1-2 hours. Divide the two fillets into four pieces. Heat the olive oil in a pan, then sear the sea bass fillets on the skin side for 3 minutes, turn them over and fry them on a lower heat for another 2 minutes.

Ein Brett mit einem Wolfsbarschfilet und einem Messer

Zwei Wolfsbarschfilets in einer Pfanne mit Öl und zwei Knoblauchzehen, grauer Hintergrund

In a coated pan without adding oil, brown the almond flakes for 4 minutes over medium heat and set aside.
Finely chop the chives. Divide the risotto between the plates and sprinkle with lime zest and chives.

Geröstete Mandelsplitter in einer Pfanne, grauer Hintergrund

Ein Brett mit Schnittlauch und einem Messer, am Rand eine Zitrone und eine Schale mandelsplitter

Finally, add the fillets to the rice and serve. The perfect lime risotto is ready. Bon appetit!

Auf einem Teller angerichtet Limettenrisotto mit einem Stück Wolfsbarsch, garniert mit Mandelsplittern und Schnittlauch

Grate the Parmesan finely and set aside. Bring the two glasses of fish stock to a simmer in a small pot with around 500 ml of water. Chop the onion finely.

Finally, add the grated Parmesan and butter to the risotto until a creamy consistency is achieved. Season with the lime juice.

Finally, add the fillets to the rice and serve. The perfect lime risotto is ready. Bon appetit!

Not a fan of sea bass? With the lime risotto, pan-seared Black cod, zander or char tastes just as good. You can also replace the fish stock with two jars of our organic fish stock and slightly reduce the amount of water.