Braised Sea Bass, Fennel, Kalamata Olives, Saffron Risotto

Directions

1. Slice fennel into 1/4-inch pcs, place in pot with 3 c. water and lemon. Simmer for 10 to 15 min till tender. Throw away lemon, drain, and set aside.
2. Saute/fry minced onion in 2 Tbsp. butter for 3 min. Add in 1 healthy pinch saffron and risotto and stir. Add in water in 1/2 c. increments and stir constantly as water evaporates. Continue to add in water and stir till risotto is cooked but still al dente.
3. Season sea bass with salt and pepper and place in a braising pan with fennel, kalamata olives, orange zest, 2 Tbsp. butter, chicken stock or possibly fish bouillon, and white wine. Cook at 400 degrees for 6 to 10 min till fish is tender but cooked through.
4. Divide risotto on 4 plates and place the fish on top. Place fennel and olive mix around the fish and serve with some braising liquid.
5. This recipe yields 4 servings.