Sea bass fillet with whole grain rice

Ingredients

• 1 onion
• 15 g Butter (1 tbsp)
• 250 g natural whole grain rice
• 600 ml Vegetable Broth
• 500 g broccoli
• Salt
• 400 ml fish stock (glass)
• 600 g sea bass fillets (4 fillets)
• 4 tbsp Lemon juice
• Pepper
• 50 g Pistachios
• 1 Organic lemon
• parsley

Instructions

1. 1.

   Peel and finely dice the onion. Heat butter in a pot. Sauté the onion over medium heat until translucent. Add rice, stir until fragrant, then pour in 400 ml broth. Bring to a boil and reduce to low heat; simmer for 20–30 minutes, adding more broth if needed.

2. 2.

   Meanwhile wash, trim, and cut broccoli into florets. Peel the stem and dice it. Boil broccoli in salted water for about 5 minutes until al dente, drain, rinse with cold water, and let drain.

3. 3.

   Bring fish stock to a boil in a large pot.

4. 4.

   Rinse sea bass fillets under cold water, pat dry, drizzle with lemon juice, and season with salt and pepper. Place a sieve rack in the pot with the stock, add the fillets, and steam for about 10 minutes.

5. 5.

   Meanwhile finely chop pistachios. Roast them in a pan without oil until fragrant. Wash the lemon hot, pat dry, and slice into rounds.

6. 6.

   Combine broccoli and rice on a plate. Top with sea bass fillets and sprinkle with pistachios. Garnish with one lemon slice each and parsley as desired.