This is a nice an easy fish dish to make you feel fancy for your mid-week dinner.
- 1x Sea Bass Fillet
- 1/3 Cup Risotto Rice
- Thumb size piece of Chorizo
- Saffron (optional)
- 1x Chicken Oxo Cube
- 50g Samphire
Wash the rice thoroughly and then add to a saucepan. Crumble the chicken stock over the top and add the saffron of you’re using it. Add two third cups of water to the rice and give it a good mix. Bring the water to the boil and then turn down to a slow simmer for 10 minutes.
While the rice cooks, cut the chorizo into chunks and gently fry in a small saucepan. Leave to one side to allow all the flavoursome oils to come out of the chorizo as it rests. Pan fry the sea bass for about 3 minutes either side.
Once the rice is done, cover and leave to rest. As the sea bass finishes off, microwave the samphire in some boiling water for 2 minutes. Stir the chorizo into the rice, and serve with the samphire and bass.