Serves 2
Contains lactose and nuts but gluten-free


2 Seabass fillets
20 g Green pesto
100 ml Cream
140 g Barley
1 Carrot
40 g Baby zucchini
80 g Broccoli
40 g Onion
Olive oil
Salt and pepper

Method of Preparation

Cut vegetables to your taste and set aside. Fill a medium saucepan with water and bring water to a boil. Reduce to warm and keep on the stove.

Warm olive oil in a large, deep pan. Saute the onions until soft. Add olive oil and the barley, and stir to coat, sautéing for a couple of minutes. Add 2 cups of hot water and stir well. Simmer, stirring occasionally, until all the water is absorbed. Continue doing this, adding about a cup of water at a time, until the barley is soft and the dish is creamy. This can take up to 30 minutes.

About 15 minutes before the risotto is ready, heat your water once again to boil and place your vegetables to cook starting with carrots, then broccoli and finally the zucchini. When soft, drain and set aside. Remove the risotto from the heat when the barley is soft and add the cream and the pesto. Cover.

Rub the seabass fillets with olive oil and season with salt and pepper. Place in a hot pan, turn the heat down to medium and cook for a couple of minutes, or until golden. Turn them over, then cook the fillets for a further 2 to 3 minutes, or until just cooked through. Remove the pan from the heat, rest for 30 seconds, then add a good squeeze of lime juice.

Place the risotto in a serving bowl. Gently put your seabass on top and arrange vegetables around the fillet. Serve.

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