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Sea Bass with Lemon Risotto and Basil Puree

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This recipe is definitely not simple, as it has many components. But the dish turns out so tasty that it is worth all your effort. The richness of the herb and lemon risotto base is countered by the vibrancy of roasted cherry tomatoes and a fragrant basil puree. This is a perfect recipe if you want to impress!


  • 4 fillets of sea bass or cod, 1/4 lb each
  • 8 cherry tomatoes
  • 3 sprigs of parsley
  • Olive oil
  • Salt
  • Freshly ground pepper

For basil puree:

  • 150g green basil
  • 2 tbsp white wine vinegar
  • 4 tbsp olive oil
  • 1/2 tsp grated lemon zest
  • Salt
  • Freshly ground black pepper

For the sauce:

  • 4 ripe tomatoes
  • 2 tbsp white wine vinegar
  • 4 tbsp honey
  • 4 tbsp Dijon mustard
  • 1 shallot
  • 1 garlic clove
  • 3/4 cup olive oil
  • Salt
  • Freshly ground black pepper

For risotto:

  • 1 cup risotto rice
  • 2 1/2 cup vegetable broth
  • 6 tbsp butter
  • 1 small onion
  • 3 tbsp white dry wine
  • 3 lemons
  • 2 tbsp basil puree
  • 4 tbsp grated parmesan
  • Salt
  • Freshly ground black pepper


  1. Combine basil, lemon zest, vinegar, salt and pepper and mix in a blender. Pour in olive oil and blend again.
  2. Bring the broth to a boil.
  3. Squeeze juice from a lemon.
  4. Finely chop onion and fry in a deep frying pan with 3 tablespoons of butter for 4 minutes. Add rice and continue frying for 5 min.
  5. Add wine, lemon juice and zest and cook until the liquid is evaporated.
  6. Start pouring in the broth step by step, stirring the rice constantly. Cook for 15–20 minutes until al dente.
  7. Add cheese, the remaining butter and chopped basil. Stir and remove from heat. Sprinkle with salt and pepper, cover with a lid, leave for 10 minutes.
  8. Season fish with salt and white pepper and fry in olive oil from both sides until cooked.
  9. In a separate frying pan, fry cherry tomatoes, salt, pepper and finely chopped parsley, while shaking the pan continuously.
  10. For the sauce, slice tomatoes into 2-4 slices and blend them along with onion, garlic, honey, mustard and vinegar until smooth. Optionally, add 1-2 tablespoon of water. Then pour in olive oil, constantly whisking the sauce. Sprinkle with salt and pepper.
  11. Transfer risotto to a plate. Top with cherry tomatoes and fish. Sprinkle with tomato sauce, grated parmesan and basil puree.