Seared Sea Bass with Lemon Risotto & Crispy Sage

Entree | 2 servings

This elegant Italian-inspired dish brings together the Bee's Knees' bright citrus and botanical notes in a sophisticated dinner presentation. Creamy lemon risotto echoes the cocktail's clarity, while crispy sage adds herbaceous depth. Pan-seared sea bass contributes a delicate richness that makes this feel like a restaurant special you've recreated at home.

Ingredients

• 2 sea bass fillets (5 oz each), skin-on
• Kosher salt and white pepper
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• For risotto: 3 cups vegetable or fish broth
• 2 tablespoons unsalted butter
• 1 shallot, minced
• ½ cup Arborio rice
• ¼ cup dry white wine
• 1 tablespoon fresh lemon juice
• 1 teaspoon fresh lemon zest
• ¼ cup grated Parmesan cheese
• For crispy sage: 2 tablespoons olive oil
• 8 fresh sage leaves
• Sea salt to taste
• Microgreens for garnish

Instructions

1. Heat broth in a saucepan and keep at a gentle simmer.
2. In another saucepan, melt 2 tablespoons butter over medium heat. Add minced shallot and cook for 1 minute.
3. Add Arborio rice and stir for 2 minutes until slightly translucent at edges.
4. Deglaze with white wine and stir until almost absorbed.
5. Add warm broth one ladle at a time, stirring frequently and waiting until each addition is mostly absorbed before adding the next. Continue for 18-20 minutes until rice is creamy and al dente.
6. Remove from heat and stir in lemon juice, lemon zest, and Parmesan. Season with salt and white pepper.
7. Meanwhile, pat sea bass dry and season with salt and white pepper.
8. Heat 2 tablespoons olive oil in a skillet over medium-high heat. Sear sea bass skin-side down for 4 minutes until skin is crispy.
9. Flip and cook for 2-3 minutes more. Add 1 tablespoon butter at the end. Transfer to a plate.
10. In a small skillet, heat 2 tablespoons olive oil and fry sage leaves until crispy, about 1-2 minutes. Drain on paper towels and season with sea salt.
11. Spoon risotto onto plates, top with sea bass skin-side up, and arrange crispy sage around. Garnish with microgreens.