FRESH SPICY SEA BASS WITH SPINACH RISOTTO


  • 1 sea bass
  • 4 sprigs of thyme
  • 4 sprigs of rosemary
  • 1 cup of risotto rice
  • Half a teaspoon of olive oil
  • 1 teaspoon saffron
  • 1 bunch of spinach
  • 4 tablespoons of cream
  • 4 tablespoons of grated Parmesan cheese
  • 8 baby potatoes
  • 5 cloves of garlic
  • 4 celery pieces
  • 2 yellow peppers
  • 2 red peppers
  • 1 tablespoon of soy sauce
  • 1 tablespoon of pomegranate molasses

Mix the seabass with thyme, rosemary and salt and cook it on the grill. Wash the rice and fry it in olive oil with the chopped onion. Add water so that it does not exceed it. Add salt and saffron and cook until the water is absorbed. Add water again and cook until it stays fresh. Boil the spinach in a separate place and squeeze the juice. Chop and add to risotto. Add cream and remove from heat. Mix it with diced potatoes, minced garlic, chopped celery and peppers, soy sauce and pomegranate syrup

Bake in a heated oven at 352 degrees until soft. Take the sea bass on a serving plate. Transfer the risotto sprinkled with parmesan cheese and the baked vegetables to the plate and serve.

ENJOY YOUR MEAL


 

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