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Exotic Spiced Sea Bass with Saffron Risotto and Grilled Asparagus
Exotic Spiced Sea Bass with Saffron Risotto and Grilled Asparagus

Exotic Spiced Sea Bass with Saffron Risotto and Grilled Asparagus
A sophisticated dish featuring sea bass with a saffron-infused risotto and perfectly grilled asparagus.
Exotic Spiced Sea Bass with Saffron Risotto and Grilled 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
  • 0.5
    g
     saffron
  • 150
    g
     arborio rice
  • 500
    ml
     chicken stock
  • 50
    g
     parmesan cheese
  • 200
    g
     asparagus
  • 30
    ml
     olive oil
  • 1
    item
     shallot
  • 2
    clove
     garlic
  • 1
    item
     lemon
  • 100
    ml
     white wine
Preparation Time: 60 minutes
Exotic Spiced Sea Bass with Saffron Risotto and Grilled Asparagus
Instructions:
  1. Preheat the oven to 180°C.
  2. Season the sea bass fillets with salt and pepper.
  3. Heat olive oil in a pan over medium heat and sear the sea bass fillets skin-side down until crispy. Transfer to the oven to finish cooking for about 10 minutes.
  4. In a separate pan, sauté chopped shallot and minced garlic in olive oil until translucent.
  5. Add arborio rice and toast for a minute before deglazing with white wine.
  6. Gradually add chicken stock, stirring continuously until the rice is creamy and al dente.
  7. Stir in saffron and grated parmesan cheese into the risotto.
  8. Grill asparagus with olive oil, salt, and pepper until tender.
  9. Serve the sea bass on a bed of saffron risotto with grilled asparagus on the side. Garnish with lemon wedges.
Nutrition Per Serving 800 g Per 100g
Energy 1200 kcal 150 kcal
Protein 60 g 7.5 g
Fibre 8 g 1.0 g
Salt 2 g 0.3 g
Sugar 5 g 0.6 g
Carbohydrates 120 g 15.0 g
Fat 70 g 8.8 g
  • 2
    item
     sea bass fillet
  • 0.5
    g
     saffron
  • 150
    g
     arborio rice
  • 500
    ml
     chicken stock
  • 50
    g
     parmesan cheese
  • 200
    g
     asparagus
  • 30
    ml
     olive oil
  • 1
    item
     shallot
  • 2
    clove
     garlic
  • 1
    item
     lemon
  • 100
    ml
     white wine
1
Servings
0

Preheat the oven to 180°C.

Season the sea bass fillets with salt and pepper.

Heat olive oil in a pan over medium heat and sear the sea bass fillets skin-side down until crispy. Transfer to the oven to finish cooking for about 10 minutes.

In a separate pan, sauté chopped shallot and minced garlic in olive oil until translucent.

Add arborio rice and toast for a minute before deglazing with white wine.

Gradually add chicken stock, stirring continuously until the rice is creamy and al dente.

Stir in saffron and grated parmesan cheese into the risotto.

Grill asparagus with olive oil, salt, and pepper until tender.

Serve the sea bass on a bed of saffron risotto with grilled asparagus on the side. Garnish with lemon wedges.

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