Braised Sea Bass, Fennel, Kalamata Olives, Saffron Risotto Recipe

• 4 piece Chilean sea bass - (6 ounce ea) Salt to taste Freshly-grnd black pepper to taste
• 2 x bulbs fennel
• 1/2 c. pitted Kalamata olives
• 2 Tbsp. orange zest
• 1/2 x yellow onion minced
• 2 c. arborio rice
• 4 Tbsp. butter
• 1 pch saffron
• 1 c. white wine
• 1 whl lemon peel removed
• 1 c. chicken stock or possibly fish bouillon

1. Slice fennel into 1/4-inch pcs, place in pot with 3 c. water and lemon.
2. Simmer for 10 to 15 min till tender.
3. Throw away lemon, drain, and set aside.
4. Saute/fry minced onion in 2 Tbsp.
5. butter for 3 min.
6. Add in 1 healthy pinch saffron and risotto and stir.
7. Add in water in 1/2 c. increments and stir constantly as water evaporates.
8. Continue to add in water and stir till risotto is cooked but still al dente.
9. Season sea bass with salt and pepper and place in a braising pan with fennel, kalamata olives, orange zest, 2 Tbsp.
10. butter, chicken stock or possibly fish bouillon, and white wine.
11. Cook at 400 degrees for 6 to 10 min till fish is tender but cooked through.
12. Divide risotto on 4 plates and place the fish on top.
13. Place fennel and olive mix around the fish and serve with some braising liquid.
14. This recipe yields 4 servings.

chilean sea bass, fennel, olives, orange zest, yellow onion, arborio rice, butter, saffron, white wine, chicken

Taken from cookeatshare.com/recipes/braised-sea-bass-fennel-kalamata-olives-saffron-risotto-90778 (may not work)