After eating at Loch Fyne, one of the first fillets I wanted to try was of sea bream. It is a cold water white fish. I used a mixture of this pea and spinach risotto recipe, but used this sea bream with garlic and rosemary to cook the fish.
Secret tip – buy frozen garlic cubes, so cheap and easy to add into any risotto.
The fish after being seasoned with chilli, rosemary and salt.
Nothing is more relaxing than stirring a risotto.
My wine of choice – Little Penguin.
The baked fish.
Dinner is served, after drizzling with remaining oil and wine from the fish.
A deliciously simple and easy recipe, perfect for a night in. A potential winner for a Valentine’s recipe, although this Champagne risotto may be equally worthy.