Cookin’ with Tee | Crispy Sea Bass, Green Risotto & Citrus Fennel Salad -A Bright Spring Plate скачать в хорошем качестве

Cookin’ with Tee | Crispy Sea Bass, Green Risotto & Citrus Fennel Salad -A Bright Spring Plate

On this episode of "Cookin’ with Tee", We’re celebrating the beauty and brightness of spring with a fresh, elegant meal that’s perfect for Good Friday, Easter lunch or supper, Earth Day—or any time you want to feel inspired by the season. This plate brings together crispy sea bass, a creamy spring vegetable risotto and a light fennel & citrus salad. It’s vibrant, flavorful, and easier to pull together than it looks. Thank you for tuning in! Feel free to add your own spin—this dish is totally customizable. If you make it, tag me on Instagram @cheftianagee and use the hashtag #cookinwithtee so I can see your version! RECIPE For the Sea Bass 4 sea bass fillets (skin-on) 1 tbsp olive oil 1 tbsp fresh thyme leaves Salt For the Spring Veg Risotto 1 cup Arborio rice 4 cups vegetable broth (kept warm) ½ cup dry wine (optional) 2 tbsp olive oil 1 small leek, white and light green parts, finely sliced 1 shallots, minced ½ bunch asparagus, trimmed and cut into bite-sized pieces 2 tbsp butter (or dairy-free alternative) 2 tbsp mascarpone cheese Zest of 1 lemon + 2 tbsp lemon juice 1/4 c spinach puree Salt and pepper to taste For the Fennel & Citrus Salad 1 fennel bulb, thinly shaved 1 orange, segmented (plus any juice from segmenting) 1 tbsp lemon juice 2 tbsp olive oil ¼ cup fresh herbs (dill, parsley, or basil) Salt and pepper to taste Instructions Make the Risotto: Heat olive oil in a pan over medium heat. Add leeks and garlic, cook until softened and fragrant. Stir in Arborio rice, toast for 1-2 minutes. Deglaze with white wine, stirring until absorbed. Slowly add warm broth, one ladle at a time, stirring frequently. Let each addition absorb before adding more. Continue for about 20 minutes until rice is creamy and al dente. Stir in butter, spinach, mascarpone, lemon zest, lemon juice, fresh herbs, asparagus, and peas. Season with salt and pepper. Seabass -Heat a skillet over medium-high heat with a drizzle of olive oil. Pat sea bass fillets dry, season with salt and pepper, and place skin-side down in the pan. -Sear for 4-5 minutes until the skin is crispy, then flip and cook another 2-3 minutes until fish is opaque and flaky. Make the Fennel & Citrus Salad: In a bowl, toss shaved fennel, orange segments, green olives, lemon juice, olive oil, salt, and pepper. Let it sit for 5 minutes for the flavors to meld. Assemble & Serve: Spoon risotto onto a plate. Top with the seared sea bass. Add a generous scoop of the fennel & citrus salad. Garnish with fresh herbs and a light drizzle of olive oil. Social Media Links Instagram:   / cheftianagee   TikTok:   / _everythingtee   Facebook: https://www.facebook.com/cheftianagee... Twitter:   / cheftianagee   Click here for bloopers: [insert link]