Pan-Seared Sea Bass With Spinach Risotto and Lemon Caper Sauce

Pan-Seared Sea Bass With Spinach Risotto and Lemon Caper Sauce

By Chef Fermin Jiminez of Inlet Seafood in Montauk

Risotto ingredients:
1 quart arborio rice
4 quarts chicken stock
1 white onion, chopped
2 Tbsp. fresh thyme, chopped
½ quart white wine
½ pound butter
1 cup Parmesan cheese, grated
2 quarts spinach, chopped

Sauce ingredients:
1 cup shallots, chopped
¼ cup garlic, chopped
1 bay leaf
2/3 cup white wine
1 quart fish stock
1 quart vegetable stock
½ cup paprika
1½ cup fresh lemon juice
½ cup capers
½ cup cherry tomatoes, halved
½ cup roux, for thickening

Fish ingredients:
8 ounces sea bass fillet
Blended oil, or olive oil
Salt and pepper, to taste

To cook the risotto:

In a large pan, sauté the chopped onion and thyme in a bit of butter or oil until translucent.
Add the arborio rice and toast lightly, stirring frequently.
Deglaze with the white wine and stir until absorbed.
Gradually add chicken stock, stirring constantly, allowing the liquid to absorb before adding more. Continue until the rice is tender and creamy.
Stir in butter, Parmesan cheese and chopped spinach at the end. Season to taste.

To cook the lemon caper sauce:
In a saucepan, sauté shallots, garlic and bay leaf, until fragrant.
Add white wine and reduce slightly.
Pour in fish stock and vegetable stock, then stir in paprika.
Simmer for several minutes, then add fresh lemon juice, capers, and cherry tomatoes.
Thicken the sauce with roux as needed, stirring well.

To cook the sea bass:
Season the sea bass fillet with salt and pepper.
Heat blended oil in a pan over medium-high heat.
Place the fillet skin-side down and sear for about 4 minutes, until the skin is crispy and the fish is nearly cooked through. Flip and cook for another minute until just done.

To assemble:
Spoon a bed of creamy spinach risotto onto the plate.
Place the pan-seared sea bass on top.
Drizzle generously with the lemon caper sauce and garnish with extra fresh herbs or lemon slices, if desired.