Delicate Flavors Of The Mediterranean!
Difficulty: Moderate
Ingredients
4 sea bass fillets, 6-8 oz. portions
8 slices of prosciutto
1 cup frozen peas
1/2 cup onion, minced
5 cup hot chicken stock, divided
1 1/2 cups Arborio rice
1 tsp garlic, minced
salt
pepper
olive oil
1/2 cup cream
1/2 cup parmesan cheese, grated
Directions
Preheat oven 350 Degrees F. Prepare the fillets for baking by salt and pepper each fillet. Place 2 slices of prosciutto in a + and place fish in center and wrap, place in a greased baking dish and Bake for 20- 25 minutes.
Green Pea Risotto
Directions
In a small sauce pan, add 1 cup chicken stock, peas, garlic and onions. Heat on medium heat for 5 minutes and then place in a food processor and puree, be sure to be careful with hot liquid! Set aside pea puree. In a large pan, add drizzle of olive oil on low heat; add rice and sauté for few minutes. Add ladle of chicken stock and stir until liquid starts to absorb in the rice, repeat liquid until rice is almost done. Add the peas puree to the rice and continue to cook the total cooking time is about 30-35 minutes, salt and pepper and add the cream and parmesan at the end of cooking time.
To serve: Place risotto in a serving bowl and place prosciutto wrapped sea bass on top, fresh cracked pepper (optional).
Serves 4
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