Sea Bass with Garlic and Tomato Risotto Cakes Recipe

Sea Bass with Garlic and Tomato Risotto Cakes

• Servings: 4
• Total Time: 5 hours 40 minutes
• Preparation Time: 40 minutes
• Cooking Time: 5 hours

Risotto Cakes:

• 10 whole garlic cloves, peeled
• 2 teaspoons olive oil
• 4 cups water
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1/2 cup finely chopped onion
• 1 cup arborio rice
• 1/2 cup dry white wine
• 1/4 cup grated Parmesan cheese
• 3 tablespoons finely chopped fresh parsley
• Salt and pepper, to taste
• 1 cup seasoned flour
• 4 tablespoons unsalted butter

Sea Bass:

• Salt and pepper
• 3 to 4 pound whole sea bass
• 2 tablespoons olive oil

Heirloom Tomato Salad:

• 4 pounds assorted heirloom tomatoes, or plum tomatoes as a substitute
• 1/4 cup olive oil
• 2 tablespoons sherry vinegar
• Salt and pepper, to taste
• 1 tablespoon chopped basil
• 1 small red onion, halved and thinly sliced
• 1 small fresh red chile, seeded and minced

Instructions:

1. Preheat your oven to 350F. Toss the garlic cloves with 2 teaspoons olive oil and 3 tablespoons water in a small oven-safe dish, cover with foil, and bake for 30 minutes until soft. Puree the garlic in a food processor. Meanwhile, bring 4 cups water to a simmer in a saucepan.
2. In a medium saucepan, melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Add onion and cook until softened. Stir in arborio rice until lightly golden. Add white wine and reduce fully. Gradually add hot water 1 cup at a time, stirring until absorbed and rice is tender.
3. Off heat, stir in garlic puree, Parmesan, parsley, salt, and pepper. Cool 30 minutes, then chill covered for 2 hours until firm.
4. Shape chilled risotto into 8 patties (2 inches each). Chill on a baking sheet for 1 hour. Coat lightly in seasoned flour.
5. Melt 2 tablespoons butter in a saut pan over medium heat. Brown 4 cakes per batch, using remaining butter for the second batch. Serve 2 per person for golden, crispy perfection.
6. For sea bass, preheat oven to 400F. Score each side of the fish with 3 diagonal cuts to the bone. Season generously with salt and pepper.
7. Heat 2 tablespoons olive oil in a large saut pan over medium. Sear fish until browned on both sides. Transfer to oven and roast 8-12 minutes until cooked through. Rest and plate dramatically.
8. For salad, slice heirloom tomatoes into a shallow bowl. Whisk olive oil, sherry vinegar, salt, pepper, basil, onion, and chile; drizzle over tomatoes. Serve fresh and vibrant.

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