Roasted Sea Bass with Risotto

Roasted Sea Bass with Risotto

Try this delicious roasted sea bass recipe for your restaurant, created for Kikkoman by michelin stared chef Simon Hulstone

Be the first to rate
  • Serves4


  • 4 fillets of seabass 140g each
  • 150g white crab meat
  • 100g brown crab meat
  • 50g risotto rice
  • 200ml fish stock
  • 2 courgettes
  • 1 courgette flower
  • 1 bunch of chives
  • 20 ml Kikkoman soy sauce
  • 50 ml white wine


To make the risotto, cook the rice in the fish stock and white wine, finish with the Kikkoman soy sauce, add the brown crab meat and chopped chives. Finely dice the courgette and mix through last moment as this cooks very quickly. Cook the seabass and allow the skin to go crispy. Place the risotto in the bowl and top with a the seabass, season the white crab and place on top of the bass, garnish with the courgette flower and serve.

We use cookies to measure the use of the website and to continuously optimise the website experience for you. By using our website you agree to the use of cookies. Further information