Sort ingredients
emmapol81
QR Code
Listen
Pdf
Prep all the vegetables and ingredients before cooking.
Trim the stalks off the top of the fennel bulb, slice off the root end, cut the bulb in half lengthwise, and remove the tough core. Slice the fennel thinly.
Slice off the root and tip of the shallot, peel off the skin, and finely slice or dice them. Mince or finely cut the garlic.
Wash and dry the tomatoes, coat them in extra virgin olive oil, salt, and black pepper, and roast them.
For a quick roast, cook at 400°F (200°C) for about 20 minutes. For a slower roast, cook at 275°F to 300°F (135°C to 150°C) for 45 minutes to 1 hour.
In a pot, add extra virgin olive oil and butter, then sauté shallot, fennel, and garlic until soft.
Add orzo, toast for a minute, then pour in broth just to cover. Stir occasionally until orzo is tender and creamy.
Finish with more butter and grated Parmigiano.
Pat the seabass dry, season with salt and pepper, and sear skin-side down in hot oil until crispy.
Flip briefly to finish cooking through.
Spoon the orzo onto a plate, top with sea bass and roasted tomatoes, and garnish with parsley, lemon zest, and juice.