Serves 1
Directions
- 1Fillet the branzino fish.
- 2Pat the branzino fillets dry with a paper towel.
- 3Halve the cherry tomatoes.
- 4Peel the garlic cloves.
- 5Place the halved cherry tomatoes and garlic cloves on a baking sheet lined with parchment paper.
- 6Drizzle with olive oil, season with salt and pepper, and add a few basil leaves.
- 7Roast the tomatoes and garlic in the oven.
- 8Add the roasted tomatoes and garlic to a blender.
- 9Blend until smooth to create a tomato sauce.
- 10Strain the blended tomato sauce into a saucepan.
- 11In a pan, toast the Arborio rice.
- 12Deglaze the rice with white wine.
- 13Gradually add the tomato sauce to the rice, stirring continuously until absorbed.
- 14Add lemon zest, fresh oregano, butter, and grated Parmesan cheese to the risotto, stirring until creamy.
- 15Prepare the basil oil by blending fresh basil leaves with olive oil, salt, and pistachios.
- 16Season the branzino fillets with salt.
- 17Heat a pan with olive oil and place the branzino fillets skin-side down.
- 18Pan-fry the branzino until the skin is crispy and the fish is cooked through.
- 19Remove the cooked branzino from the pan and place it on a wire rack to drain excess oil.
- 20Add roasted tomatoes to the finished risotto.
- 21Plate the risotto, topped with burrata, the cooked branzino fillets, basil oil, arugula, and extra roasted tomatoes.
Ingredients
- 1 fish Branzino
- 1 handful Cherry tomatoes
- 2 cloves Garlic
- 0 Olive oil
- 0 Salt
- 0 Pepper
- 1 cup Arborio rice
- 0 White wine
- 0 Lemon zest
- 1 sprig Fresh oregano
- 0 Butter
- 0 Parmesan cheese
- 1 handful Fresh basil
- 0 Burrata
- 0 Arugula
Equipment
Cutting boardKnifeBaking sheetParchment paperOvenNutribullet blenderStrainerSaucepanPanSpatulaGraterPlate
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