Herb Potato Risotto with Sea Bass and Tomato Coulis

sea bass 1-12

Herb Potato Risotto with Sea Bass and Tomato Coulis
 
This Herb Potato Risotto with Sea Bass and Tomato Coulis recipe will be a huge hit at your dinner table!
Ingredients
  • two 6 ounce sea bass fillets
  • 2 Roma tomatoes, seeded
  • 1 large shallot
  • 3 cloves of garlic
  • 3 tablespoons of white wine vinegar
  • ½ cup olive oil + 3 tablespoons
  • 1 tablespoon of fresh chopped tarragon
  • 2 white potatoes, peeled and medium diced
  • ⅓ cup yellow onion, small diced
  • 24 ounces of chicken or vegetable stock
  • Kosher salt and fresh cracked pepper
Instructions
  1. In a small saute pan coat the tomatoes, shallot and garlic and roast in the oven on 375° for 25 to 30 minutes.
  2. In a large pan with 1 tablespoon of olive oil on high heat caramelized small diced onions in 1 tablespoon of olive oil.
  3. Once the onions are brown add in diced potatoes and stir in 1 ladle of chicken stock at a time until all of the liquid is absorbed and the potatoes are cooked, making a potato risotto.
  4. Season the bass on both sides with salt and pepper and saute them in a large skillet in 1 tablespoon of olive oil on high heat until the fish is brown on both sides and cooked through.
  5. Once the fish and potato risotto are finished, the veggies roasted in the oven should be done as well. Place those vegetables in a blender along with the vinegar, olive oil and tarragon and puree until smooth and plate up!

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