We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Cyclistia Icon
Cyclistia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Exotic Herb-Crusted Sea Bass with Saffron Risotto and Asparagus
Exotic Herb-Crusted Sea Bass with Saffron Risotto and Asparagus

Exotic Herb-Crusted Sea Bass with Saffron Risotto and Asparagus
A sophisticated dish featuring sea bass with a herb crust, served alongside creamy saffron risotto and tender asparagus.
Exotic Herb-Crusted Sea Bass with Saffron Risotto and Asparagus

This meal provides a balanced intake of protein, carbohydrates, and vegetables, essential for recovery and energy replenishment after a day of cycle training.

Ingredients:
1
Servings
  • 2
    item
     sea bass fillet
  • 30
    g
     fresh parsley
  • 15
    g
     fresh thyme
  • 1
    item
     lemon zest
  • 30
    ml
     olive oil
  • 200
    g
     arborio rice
  • 0.5
    g
     saffron threads
  • 500
    ml
     vegetable stock
  • 200
    g
     asparagus
  • 20
    g
     butter
  • 50
    g
     parmesan cheese
  • 2
    clove
     garlic
Preparation Time: 90 minutes
Exotic Herb-Crusted Sea Bass with Saffron Risotto and Asparagus
Instructions:
  1. Preheat the oven to 180°C.
  2. Chop parsley and thyme finely. Mix with lemon zest and a little olive oil to form a paste.
  3. Spread the herb paste over the sea bass fillets.
  4. Heat olive oil in a pan and sear the sea bass fillets skin-side down until crispy. Transfer to the oven and bake for 10 minutes.
  5. In a separate pot, heat butter and sauté minced garlic until fragrant.
  6. Add arborio rice and toast for a few minutes. Add saffron threads.
  7. Gradually add vegetable stock, stirring continuously until the rice is creamy and cooked through.
  8. Stir in grated parmesan cheese into the risotto.
  9. Blanch asparagus in boiling water for 3 minutes, then transfer to ice water to retain color.
  10. Serve the sea bass on a bed of saffron risotto with asparagus on the side.
Nutrition Per Serving 1200 g Per 100g
Energy 1536 kcal 128 kcal
Protein 80 g 6.7 g
Fibre 8 g 0.7 g
Salt 2 g 0.2 g
Sugar 4 g 0.3 g
Carbohydrates 150 g 12.5 g
Fat 70 g 5.8 g
  • 2
    item
     sea bass fillet
  • 30
    g
     fresh parsley
  • 15
    g
     fresh thyme
  • 1
    item
     lemon zest
  • 30
    ml
     olive oil
  • 200
    g
     arborio rice
  • 0.5
    g
     saffron threads
  • 500
    ml
     vegetable stock
  • 200
    g
     asparagus
  • 20
    g
     butter
  • 50
    g
     parmesan cheese
  • 2
    clove
     garlic
1
Servings
0

Preheat the oven to 180°C.

Chop parsley and thyme finely. Mix with lemon zest and a little olive oil to form a paste.

Spread the herb paste over the sea bass fillets.

Heat olive oil in a pan and sear the sea bass fillets skin-side down until crispy. Transfer to the oven and bake for 10 minutes.

In a separate pot, heat butter and sauté minced garlic until fragrant.

Add arborio rice and toast for a few minutes. Add saffron threads.

Gradually add vegetable stock, stirring continuously until the rice is creamy and cooked through.

Stir in grated parmesan cheese into the risotto.

Blanch asparagus in boiling water for 3 minutes, then transfer to ice water to retain color.

Serve the sea bass on a bed of saffron risotto with asparagus on the side.

Contact About
Privacy Policy Terms of Service Sitemap