- 2- 4 oz Seabass filets
- 3 cloves of fresh garlic
- Olive oil or grape seed oil
- 2 carrots (Red or Orange preferably), peeled and chopped
- Parsnip, peeled and chopped
- 2-1/2-cups vegie stock or broth (warmed)
- Fresh basil, finely chopped
- Salt and Pepper to taste
- 1 cup Arborio rice (risotto)
- A splash of Sunstone Chardonnay
- ¼ to ½ cup grated Asiago cheese
- Heat oven to 400 degrees. Drizzle oil over carrots and parsnip then bake until softened. Let cool. (or steam until softened)
- Rub the Seabass with a peeled raw garlic clove, then drizzle olive oil or grapeseed oil over the top. Meanwhile, set aside the Seabass in the refrigerator or at room temp.
To make puree:
- Puree the Carrots and Parsnip with the fresh basil or basil oil and add veggie stock or broth as needed to get it to a puree.
- Add salt and pepper to taste.
- Set aside and reheat if necessary before serving.
To make risotto:
- Sautee minced garlic, minced onions, and Arborio rice with olive oil; until lightly browned.
- Add a splash of Sunstone chardonnay, then ladle in remaining warm broth.
- Cook until al dente or until firm then stir in the Asiago cheese (the heat will melt the cheese).
- While the risotto cooks, start broiling the Seabass.
- Once the Seabass is cooked, then plate the dish.
- Place the Seabass on the risotto then top with the carrot and parsnip puree.
- Sprinkle some fresh basil on top.