Pan-fried Sea Bass with Wakame and Prawn Risotto

This dish has the perfect balance of sweet prawns, crispy fish and the tang of the sea in the wakame. The addition of tomato and lemon oil makes it light and refreshing.


Serves: 4

  • Olive oil, as needed
  • 5g dried wakame flakes
  • 1 small onion, diced
  • 160ml white wine
  • 200g risotto rice
  • 1.1-1.2L fish stock
  • 16 prawns, peeled, de-veined, heads and tails removed
  • 4 fillets sea bass, cut in half
  • 1 large tomato, diced
  • 5 tbsp lemon oil


  1. Put the wakame into cold water for 5 minutes and then drain. Put into a blender and blend to a rough paste. Add a little water if the mix is difficult to blend. Now put to one side.
  2. Sweat the onion in a pan with a little olive oil until softened but not coloured. Add the rice and fry until it becomes transparent.
  3. In another pan heat the fish stock.
  4. Add the white wine to the rice and allow to evaporate, stirring when necessary (3-4 minutes approximately). Turn the heat down to medium.  Add a ladle of fish stock and continue cooking, stirring regularly, until the stock has been absorbed by the rice.
  5. Continue adding stock a ladle-full at a time until the rice is ‘al dente’ and the risotto has a velvety texture. This will take around 20 minutes. Make sure you stir regularly to prevent the rice from sticking.
  6. Five minutes before the risotto is ready add the prawns and stir through. Then, put a dry frying pan onto a high heat. Oil and season the sea bass fillets. Once the frying pan is very hot, turn the heat down to medium and add the sea bass, skin-side down. It will probably curl a little, so press it down lightly with a fish slice or palette knife to begin with. Cook until the skin is golden brown and crispy (3 minutes approximately). Turn the fish over and cook for another minute or until it is just cooked through.
  7. Now, stir the wakame and diced tomato through the risotto and check the seasoning. As soon as the risotto is piping hot again, stir a tablespoon of the lemon oil into it and spoon onto four plates. Place the fish on top of the risotto and drizzle each dish with lemon oil.