Crispy skin sea bass over a leek & spinach risotto topped with sungold tomato confit!

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Risotto started with butter in the pan to cook down the leeks, added 2 cloves of garlic, then a cup of rice once the leeks were tender. Sautéed the rice for a few minutes then added a 1/2 cup of white wine. Stirred in a total of 5 cups of vegetable broth, half cup by half cup. Added in chopped spinach, lemon juice & zest.

For the fish, salt and pepper for both sides placing it skin side down immediately in a pan of olive oil. Added pressure so the skin wouldn’t peel up, then flipped after 8 minutes to finish.

Served the fish over the risotto with spoons of the sungold confit I made yesterday. Topped with extra micro greens & lemon zest!
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