The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Crispy Sea Bass & Sundried Tomato Risotto
Pan fry responsibly-sourced sea bass till crisp and delicious. Serve with a speedy risotto, starring sundried tomatoes, courgettes and spinach. An easy-to-make, delicious fish dinner. Packed with flavour.
6 plants
Low sat fat
Serving size
Ingredients
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 1 tbsp Italian herbs (Thyme Rubbed, Marjoram Rubbed, Parsley Rubbed, Oregano Rubbed, Sage Rubbed, Basil Rubbed)
- 4 sea bass fillets (Fish)
- 1 unwaxed lemon
- 1 handful of fresh flat-leaf parsley
- 500g cooked short grain brown rice (Cooked Wholegrain Risotto Rice 97% (Water, Risotto Rice), Sunflower Oil, Salt.)
- 2 tbsp tomato purée
- 2 tbsp red pesto (Rapeseed Oil, Tomato Puree, Diced Tomatoes, Water, Salt (Anti caking agent), Olive Oil, Spirit Vinegar, Garlic, Paprika Flakes, Red chillies, Ground Cumin, Ground Coriander, Rubbed Parsley, Rubbed Oregano, Ground black pepper, Smoked Paprika, Rose Petals, Citric Acid, Ground Caraway seed, Ground White Pepper)
- 4 garlic clove
- 20g sundried tomatoes (Sundried Tomato Halves [Sundried tomatoes 92-88% (Turkey), Salt 8-12% (Turkey), E330 (Citric Acid) 0.4 %, E300 (Ascorbic Acid) 0.35 %], Water, Spirit Vinegar, Rapeseed Oil, Oregano, Salt)
- 80g baby spinach
- 1 onion
- 2 courgette
Nutritional Information
Calories: 541
Protein: 26g
Carbs: 59g
Fat: 24g
Crispy Sea Bass & Sundried Tomato Risotto
Pan fry responsibly-sourced sea bass till crisp and delicious. Serve with a speedy risotto, starring sundried tomatoes, courgettes and spinach. An easy-to-make, delicious fish dinner. Packed with flavour.
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Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Pull out 2 large frying pans, a measuring jug, a grater & a sieve
Do the prep
- Finely dice the onion. Dice the courgettes into 1cm chunks. Finely chop or grate the garlic. Roughly chop the sundried tomatoes. Rinse the spinach. Roughly chop the parsley
Start the risotto
- Heat a large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the onion, courgette and Italian herbs and cook for 5-6 mins, until softening. Season with salt and pepper
Fry the sea bass
- Meanwhile, zest the lemon and sprinkle over the flesh of the sea bass. Season with salt
- Heat the other large frying pan with 1 tbsp oil on medium heat. Once hot, add the sea bass, skin-side down, and cook for 4 mins, then flip and cook for another 5 mins, until cooked through
Simmer the risotto
- Stir the garlic, sundried tomatoes and tomato puree into the veg pan and cook for 1 min more
- Add the stock powder and 350ml water and bring to a simmer
- Add the rice, breaking it up with a wooden spoon, and simmer for 4-5 mins, until reduced slightly. In the final 2 mins, stir the spinach into the rice and cook until wilted
- When ready, add the red pesto, half the parsley and the juice from half the lemon. Season to taste with salt and pepper
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the risotto into bowls. Top with the sea bass. Sprinkle with the remaining parsley and garnish with the remaining lemon, cut into wedges
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