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!
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 😀