Lunch/Dinner Sea Bream with Sunblush Tomato

Serves : 2

Sea Bream with Sunblush Tomato

Ingredients

  • The Saucy Fish Co. Sea Bream with Sunblush Tomato Dressing
  • 1tbsp Olive oil
  • ½ Onion, finely chopped
  • 1 Clove garlic, finely chopped
  • 1 Small celery stick, finely chopped
  • 100ml Dry white wine (optional)
  • 1 Veg. stock cube
  • 500ml Boiling water
  • 150g Risotto rice
  • 75g Frozen peas
  • Small handful fresh flat-leaf parsley
  • Fresh thyme
  • Knob of butter
  • 1tbsp Fresh parmesan cheese

To Serve:

  • 6 Shallots
  • 1tbsp Olive oil
  • Rocket leaves
  • Cherry tomatoes

Method

  1. Gently fry the onion in oil for 5 mins until soft but not browned, add the garlic and celery and continue to fry for another minute.

  2. Add in the rice and stir well to coat all the grains of rice in oil and then add the wine (optional).

  3. Add two ladles of stock and cook gently until most of the liquid is absorbed stir frequently. Continue adding a ladle of stock at a time and stir thoroughly.

  4. In a large non-stick frying pan add a drop of oil and small knob of butter, once hot add the sea bream fillets and cook over a medium heat for 2 mins. Carefully turn and cook on the other side for a further 2 mins.

  5. Add the peas and herbs to the risotto stirring quickly until melted and creamy.

  6. Finally add the butter and parmesan to the risotto stirring quickly until melted and creamy.

  7. To serve, garnish with rocket, pan fried shallots, cherry tomatoes and drizzle the sea bream with Saucy´s delicious sunblush tomato dressing.