Pan-Fried Sea Bass with Creamy Leek and Smoked Pancetta Risotto

Tue, 4 August 2026

Ingredients

For the Sea Bass

* 4 sea bass fillets, skin on

* 1 tbsp rapeseed oil

* 20g butter

* Sea salt

* Freshly cracked black pepper

* Lemon wedges, to serve

For the Leek Purée

* 2 large leeks, sliced

* 20g butter

* 100ml chicken stock

* 50ml double cream

* Salt and pepper

For the Risotto

* 300g Arborio rice

* 2 shallots, finely diced

* 2 cloves garlic, finely chopped

* 150ml dry white wine

* 1L hot chicken stock

* 150g smoked bacon lardons

* 200g leek purée

* 50g Parmesan, finely grated

* 80g mascarpone

* 20g butter

* Salt and freshly cracked black pepper

To Finish

* Chopped chives

* Crispy bacon pieces

* Parmesan shavings (optional)

* Micro herbs (optional)

Method

1. Make the Leek Purée

* Melt the butter in a saucepan.

* Add the sliced leeks and cook gently for 8–10 minutes until completely soft without colouring.

* Pour in the chicken stock and simmer until almost reduced.

* Add the cream and cook for another minute.

* Blend until silky smooth and season well. Set aside.

2. Cook the Bacon

* Fry the smoked bacon lardons until crisp.

* Remove with a slotted spoon and reserve, leaving a little bacon fat in the pan if desired.

3. Make the Risotto

* In a saucepan, soften the shallots in a little butter for 3–4 minutes.

* Add the garlic and cook for another minute.

* Stir in the Arborio rice until coated.

* Pour in the white wine and allow it to reduce completely.

* Gradually add the hot chicken stock, one ladle at a time, stirring continuously until absorbed before adding more.

* Continue for around 18–20 minutes until the rice is creamy with a slight bite.

* Fold through the leek purée, crispy bacon, mascarpone, butter and Parmesan.

* Season to taste and keep warm.

4. Cook the Sea Bass

* Pat the fillets dry and season with salt and pepper.

* Heat the oil in a non-stick frying pan.

* Place the fish skin-side down and press gently for 30 seconds.

* Cook for 4–5 minutes until the skin is crisp.

* Add the butter, turn the fish over and cook for a further minute while basting.

5. To Serve

* Spoon the creamy leek and bacon risotto into warm bowls.

* Sit the crispy sea bass on top.

* Finish with chopped chives, extra crispy bacon, Parmesan shavings if using, and a squeeze of fresh lemon.