Ingredients
For the Fish
- 4 sea bass fillets
- Salt
- Pepper
- 1 tablespoon olive oil
- 1 teaspoon butter
For the Rice
- 300 g long-grain rice
- 700 ml water
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- 1 tablespoon butter
- Salt
- 1 grated carrot
Preparation for the Fish
- In a skillet, heat the olive oil and butter.
- Season the fish with salt and pepper.
- When the oil is hot, place the fish in the skillet with the skin side down, cooking for 3-4 minutes until golden. Flip the fish and cook for an additional 2 minutes. Avoid overcooking to keep the fish moist.
Preparation for the Rice
- In a pot, heat the olive oil and sauté the onion and grated carrot for 2 minutes.
- Add the rice, stirring well to coat with the oil.
- Add the water and salt, then let the rice simmer over medium heat for about 20 minutes, until tender and the liquid is absorbed. For softer rice, add a bit more water as needed.
- Just before turning off the heat, add the butter, stirring to melt it, then remove from heat.
This elegant sea bass fillet with perfectly seasoned rice is a delightful, balanced meal that brings out the fresh, delicate flavors of the fish alongside the subtle richness of the rice. Enjoy a taste of simple sophistication!
