Pan fried Bass with Spinach and Bacon Risotto

This is one of our favourite risottos, made extra special with wonderful local Bass. The spinach can be substituted for kale, silver beat, chard or even asparagus depending on the season still achieving the beautiful green colour


Green Stock
30ml Rape seed oil
1 Leek
1 Garlic clove crushed
750ml Light Chicken stock (water with an organic stock cube is fine)
125g Baby spinach leaves
½ Bunch Parsley roughly chopped

30ml Rape seed oil
150g Smoked Bacon bits
1 Medium Onion finely diced
2 Garlic Cloves Crushed
1Tbspn Thyme picked and chopped
1Cup Arborio Rice
100ml White Wine
75ml Plain yoghurt
50g Parmesan grated
3T Parsley Chopped
salt and pepper to season

4 x 150 -200g Bass fillets skin on pin bones removed
30ml Rapeseed oil


Green stock

Separate the light from the dark leek and finely slice and wash them separately

In a medium saucepan sweat of the light leek a garlic clove till translucent and soft add the stock and bring to the boil add the green of the leek and simmer until its tender. Add the spinach and parsley then bring back to the boil. As soon as its boiling put it all in a blender and blend until its bright green and smooth then poor it through a sieve and reserve.

This can be made in advance and refrigerated until required


Heat the rapeseed oil in a medium saucepan then add the bacon and fry until crispy then remove from pan and place on some paper towel reserving the oil, add the onions, garlic and thyme and sweat of gently until soft then add the rice and cook until it turns opaque, then add the white wine stir until it’s all pretty much dissolved. Slowly start adding the green stock whist gently stirring. Once the rice is al dente (still a little crunchy but pretty much cooked) mix in the yoghurt parmesan and the crispy bacon. Season to taste then fold in the chopped parsley and serve


Just before the risotto is finished…

Score the skin of the Bass then season well

Heat the oil in a non-stick pan until quite not (not smoking) then place the bass skin side down into the pan shaking the pan as you do it so it doesn’t stick then reduce the heat to low and cook very slowly until the flesh just starts to change colour and the skin is nice and crispy flip the fillets over for 10 seconds then remove from the pan.

To serve

Place a nice spoon of the risotto in the centre of a large bowl or plate then gently place the bass on top garnish with a fey parsley leaves and a drizzle of rapeseed oil….