Seabass Risotto

Ingredients

• 2 X Seabass Fillets
• 120g X Green Valley Salad
• 20ml X Whipping Cream
• 10g X Parmesan
• 1/6 X Lemon
• 1g X Parsley
• 1g X Sea Salt
• 1g X Cracked Black Pepper
• 5ml X Rapeseed Oil

Pre-Stage

1. 1 1. Defrost the seabass fillets

Method

1. 1 1. Oil, season and grill the seabass, skin side up
2. 2 2. In a pan reheat the salad base, add in cream & parmesan
3. 3 3. Serve as shown