Ingredients
For the fish
4 Fish from Greece Sea Bass fillets
For the marinade
3 green chili peppers chopped, seeds removed
Zest from 2 oranges
30g sumac
80g olive oil
For the risotto
3 tbsp of olive oil
500g rice for risotto (Arborio or other)
300g white wine
1.5 liters chicken or vegetable broth
2 baked or boiled beetroots, mashed in the blender
50g butter
100g parmesan, grated
Zest from 1 lemon
Herbs to garnish
Method
For the marinade and the fish
Mix all the marinade ingredients and brush it onto the fillets.
Place the fillets in the fridge for 10 minutes approximately.
For the risotto
In a large, shallow pan over medium-high heat, cook the olive oil with the rice for approx. 1 minute. Add half the wine, let it evaporate, then add the other half. When this had also evaporated, start adding the broth, gradually, ladleful by ladleful. Wait for one ladleful to be absorbed by the rice before adding the next. Repeat the process until the risotto is almost ready. Remove the fish from the fridge. Season and place the fillets, skin down on a hot skillet. Sauté them and when the risotto is al dente, remove from the heat and mix the beetroot purée into it, followed by the butter and, last, the grated parmesan.
Season with freshly ground black pepper, serve it into the plates and top with a fillet of sea bass, sprinkling it with fresh herbs.
