Chilean Sea Bass & Green Goddess Risotto
with Charred Corn, Asparagus & Grape Tomatoes
- Fish
Golden seared Chilean sea bass is nestled atop creamy risotto with charred corn and asparagus that add smoky-sweet notes, while heirloom grape tomatoes add pops of juiciness. It’s all finished with an herbaceous green goddess dressing and a flourish of chives and lemon zest.
Ingredients
3 unit
Veggie Stock Concentrate
1 unit
Corn
4 ounce
Heirloom Grape Tomatoes
6 ounce
Asparagus
1 unit
Lemon
3 clove
Garlic
2 ounce
Green Goddess Dressing
¼ ounce
Chives
¾ cup
Arborio Rice
10 ounce
Chilean Sea Bass
(Contains: Fish)
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
4 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
-
In a medium pot (large pot for 4 servings), bring 5 cups water (8 cups for 4) to a boil, then reduce to a low simmer. Wash and dry produce.
-
Trim and discard woody ends from asparagus; cut into 2-inch pieces. Drain corn; thoroughly pat dry with paper towels. Peel and mince or grate garlic. Halve tomatoes. Zest and quarter lemon. Finely chop chives.
-
Heat a drizzle of oil in a medium pan over medium-high heat. Add asparagus and cook, stirring occasionally, until beginning to char, 1-2 minutes.
-
Add corn; season with salt and pepper. Cook, stirring, until corn is charred and asparagus is tender, 2-4 minutes more.
-
Turn off heat; transfer veggies to a plate. Wipe out pan.
-
Heat a drizzle of oil in a large pan over medium-high heat. Add rice and garlic; cook, stirring, until garlic is fragrant and rice is translucent, 30-60 seconds. Season with salt and pepper.
-
Add 1 cup simmering water to pan; stir until liquid has mostly absorbed. Repeat with remaining simmering water—adding ½ cup at a time and stirring until liquid has mostly absorbed—until rice is al dente and mixture is creamy, 25-30 minutes. TIP: You may need more or less liquid depending on pan size.
- Stir in stock concentrates; season with salt and pepper.
-
When risotto has 10 minutes left, pat sea bass* dry with paper towels; season with salt and pepper.
-
Heat a large drizzle of oil in pan used for veggies over medium-high heat. Add sea bass and cook until golden brown and cooked through, 4-7 minutes per side. TIP: Lower heat and cover pan if fish begins to brown too quickly.
-
Turn off heat under pan with risotto. Stir in corn and asparagus, tomatoes, dressing, and half the lemon zest; season with salt and pepper.
-
Divide risotto between shallow bowls. Top with sea bass. Garnish with chives and remaining lemon zest. Serve with lemon wedges on the side.
Customer reviews
Review summary
Updated on Mar 2026- Flavor: Many loved the delicious flavor combinations, with the sea bass praised as fresh and buttery. Some found the green goddess dressing unnecessary.
- Ease of prep: While some found it time-consuming, others noted the sea bass was surprisingly easy to cook. Risotto requires patience but yields great results.
- Suggestions: Consider reducing the amount of green goddess dressing in the risotto. For added flavor, try incorporating more umami or salty elements.
- Portions: Some wished for more evenly sized fish portions to ensure consistent cooking times across pieces.
- Veggies: The charred corn and asparagus added delightful smoky-sweet notes, though a few felt the tomatoes were unnecessary.
