Sea bass and pearl barley risotto
A dish to impress on date night. Unlike a traditional risotto made with arborio rice, this version uses pearl barley – an inexpensive wholegrain known as hulled barley – and is topped with parsnip crisps, crispy sea bass and a purple basil vinaigrette.
Ingredients
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2
parsnips
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1 tbsp
olive oil, plus extra for frying
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1/2
white onion, peeled and finely diced
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1 tsp
fresh rosemary leaves, finely chopped
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2
garlic clove, peeled and crushed
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150g
pearl barley
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600ml
hot stock, made up with one fish or vegetable stock cube
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4
sea bass fillets
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1/2 x 220g pack
tenderstem broccoli
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FOR THE PURPLE BASIL VINAIGRETTE
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6
purple basil leaves
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1 tbsp
extra-virgin olive oil
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1 tsp
balsamic vinegar
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TO SERVE
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1 tsp
dairy-free butter
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1
lemon, 1/2 juiced, 1/2 cut into wedges
Directions
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Using a mandolin, slice one parsnip into thin strips and coat in one teaspoon of olive oil. Spread out on a lined baking tray and lightly season.
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Bake in a preheated oven at 150C for 20-25 minutes until golden and crisp. Dice the other parsnip into small cubes and set aside.
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Heat the remaining olive oil in a large saucepan and sauté the onion over a gentle heat for 10-15 minutes until soft and starting to colour. Add the fresh rosemary, garlic and parsnip cubes and cook for 2 minutes, stirring regularly.
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Toast the pearl barley in a dry pan for 30 seconds before adding to the onion and parsnip mix with a ladleful of stock and some seasoning.
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Stir frequently and cook over a low-to-medium heat until nearly all the stock has been absorbed. Keep adding the stock gradually and continue to simmer and stir until the pearl barley is plump and tender – this should take about 20 to 25 minutes.
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By the time the final 100ml of stock is added, the risotto should be almost cooked. If the pearl barley is still undercooked, add a splash of hot water and continue to cook, stirring often.
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To prepare the sea bass fillets, blot the skin and flesh dry with kitchen paper and cut 5 or 6 slits in the skin. Season generously and in batches, pan-fry two fillets, skin-side down, in a lightly-oiled pan over a medium-to-high heat for 5 minutes but don’t be tempted to keep moving the fish. Once the skin crisps, you can flip it easily without it sticking to the pan.
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After 5 minutes, turn the heat down and cook for 30 seconds, flesh side down. Remove from the heat and keep warm while you cook the remaining two fillets.
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Place the broccoli in a steamer over boiling water and cook for 4-6 minutes depending on the size. Meanwhile, make a quick vinaigrette in a blender by blitzing the basil, extra-virgin olive oil and balsamic vinegar.
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To finish the risotto, stir in the butter and season to taste with salt, pepper and a squeeze of lemon juice.
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Leave the risotto to sit for two minutes, then divide between bowls. Top with the tenderstem broccoli, crispy sea bass and parsnip crisps before serving.
