Striped Bass With Coriander Risotto And Roasted Tomatoes
1 bundle, Italian Parsley
1 bundle, cilantro
2 Tbsp. unsalted butter
6 oz. yellow onion, small dice
2 garlic cloves, minced
2 c. Arborio rice
¼ c. white wine
2 ½ c. vegetable broth
¼ c. grated parmesan cheese
Salt & White pepper to taste
20 cherry tomatoes
1 Tbsp. extra virgin olive oil
1 Tbsp. Sherry vinegar
Salt and pepper, to taste
8 each, 3oz. skin on, striped bass filets
Salt and white pepper, to taste
Toasted, ground coriander seed, as needed
Vegetable oil, or drawn butter, as needed
For the Coriander Risotto
Bring a pot of salted water to a rolling boil, plunge the herbs into the boiling water just until they begin to wilt. Immediately transfer the herbs to ice water. When cool, remove herbs from ice water and separate the stems. Puree the leaves in a blender then reduce to simmer.
In a separate pan, sweat the garlic and onions in the butter until tender. Add the rice and increase the heat sautéing until the rice begins to toast, 2-3 minutes. Add the wine and stir constantly until wine is absorbed. Reduce heat to low and add the hot broth, a little at a time, stirring constantly until all of the broth is absorbed and the rice is al dente, 15-20 minutes. Shut off heat and add the cheese, herb puree, salt and pepper. Serve immediately.
For the Bass
Preheat oven to 400°. Toss the tomatoes, oil, and salt and pepper together and spread out on a sheet pan. Roast until tomatoes are blistered and beginning to blacken, 5-10 minutes. Remove from oven and toss with the sherry vinegar.
Preheat a sauté pan on medium-high heat with just enough oil to coat the bottom of the pan. Season the bass with the salt, pepper and a pinch of ground coriander. When the oil is hot, sear the bass skin side down until the skin is gold and crispy.
Fill the bass and continue to sear until cooked through, 3-4 minutes.