Pan fried seabream with red risotto

Pan fried seabream with red risotto

4 servings


  • 1 kg (2 large or 3 medium) NIREUS sea bream
  • 1 small onion peeled
  • 1 medium carrot
  • 1 sprig of lovage
  • flour and oil for frying
  • salt and pepper

For the red risotto

  • 4 cups fish stock
  • 1 1/2 cups tomato passata
  • knob of butter
  • 1 Tablespoon olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 rosemary sprig, finely chopped or ¼ teaspoon dry rosemary
  • 250g arborio rice
  • 300g cherry tomatoes, halved
  • a few sprigs of basil, chopped
  • 4 Tablespoons grated parmesan


Prepare the fish stock

Gut, scale, and rinse the fish. Remove the heads and cut each fish in 3-4 cm slices. Season with salt and pepper, and keep chilled. Place the fish heads in a pot with 5 cups of water, the peeled onion, the carrot and the sprig of lovage. Boil for 15’. Drain and reserve the fish stock.

Prepare the red risotto

Add the tomato passata to the fish stock and keep hot. Place the butter and oil in a large saucepan, heat and sauté the onion for 6-8’ until softened. Stir in the garlic, rosemary and rice and cook for 1’ more stirring. Start adding the hot fish stock about a cup at a time. Let the risotto cook, stirring often. After you have added half the stock add the sherry tomatoes. It takes about 20-25’ to cook the risotto. Cover when ready.

Cook the fish  

In a deep skillet heat the olive oil for frying. Flour and dust the fish pieces. Fry over medium heat for 8-10’ on each side or until golden.

To serve

Serve fish with risotto sprinkled with parmesan and fresh parsley.