Oven Baked Chilli and Lime Sea Bass with Red Pepper Risotto

Masterchef came back on the telly box last night, much to my delight! I don’t know what it is about the show but it’s soooo addictive, and every year I pick a favourite that I become totally obsessed with. One thing that impressed me last night was one of the contestant’s presentation; considering these guys are amateurs and it’s the first round, I was awestruck! Their dishes make this sea bass dinner look like a throw back from the 1960’s, served on-top of baked beans; but as Sam says ‘it all goes down the same hole’. I am still however going to be glued to this year’s Masterchef for some great inspiration on presentation!

ap 004

Serves 2

For the Sea Bass

–          1 green chilli – finely chopped

–          Just and juice of 1 lime

–          2 cloves garlic

–          1 inch square piece ginger – minced

–          1 tbsp chopped fresh coriander

–          3 slices lime – chopped in half

–          6 bay leaves

–          1 x 500g sea bass (pre gutted and de-scaled)

For the Risotto

–          1 red pepper – roughly chopped

–          4 tomatoes – quartered

–          1 tbsp olive oil

–          1 onion – finely chopped

–          1 tbsp olive oil

–          1 tbsp tomato puree

–          150g risotto rice

–          ¾ pint stock

–          2 tbsp red wine vinegar

–          1 tsp mixed herbs

Combine the chilli, juice and jest of the lime, garlic, ginger and coriander and stuff two thirds of this into the centre of the fish.

On each side of the skin, make 2 sliced and stuff a lime half and bay leaf in each. Drizzle the remainder of the stuffing mixture over the top.

Leave to marinate for half an hour

Pre heat the oven to 200’C

Roast the pepper and the tomatoes in the oven for 25-30minutes

Remove and blend together with the tomato puree into a smooth paste

Replace the peppers with the sea bass, seasoning before putting in the oven.

Bake the sea bass for 20-25 minutes until cooked through

Fry the onion in the olive oil until soft.

Made up the vegetable stock and stir in with the pepper paste

Add the risotto rice and stir so it is well coated in the oil

Add the red wine vinegar and stir until it has absorbed

Add the stock a small ladle at a time, stirring in-between until each batch has absorbed before adding the next

Continue to do this until the rice has softened but is still slightly al dente.

Plate up the fish and the risotto and serve with fresh spinach. Watch out for the bones 😀



10 thoughts on “Oven Baked Chilli and Lime Sea Bass with Red Pepper Risotto

  1. You’re so right, that program is really addictive. We have our own Sweden’s Masterchef running on TV right now to which my sons secretly signed me up, lol….. But the thought of crying on national TV made me say thank you, but no thanks… haha! :-). But I love to watch and like you I pick a favorite to cheer and keep my fingers crossed for.

  2. Wow, this is totally awesome! Defo gonna try this exact recipe tonight. Such easy ingredients which we all have at home. Thats exactly my inspiration to blog my recipes too. Keep it up 🙂

Leave a 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 )

Google+ photo

You are commenting using your Google+ 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