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Copper pot filled with paella rice with a half branzino sea bass grilled and topped with fresh herbs. Served with a lime wedge and a dish of chimichurri sauce on the side.

Sea Bass with Paella Rice

cilantro gremolata and oven roasted tomatoes

STARS

Grill sea bass with all it needs: salt and pepper. Serve with paella-style rice with saffron, garlic, and smoked paprika laced with peas, roasted artichoke hearts, piquillo peppers. On the side, serve cilantro chimichurri for your saucing pleasures.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  1 hour and 10 minutes
Active Time:  20 minutes
Ingredients

Paella Rice

  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • ½ teaspoon saffron, soaked in water for 10 minutes 
  • 1 teaspoon smoked paprika
  • 2 cups arborio rice 
  • 1 teaspoon salt
  • 1 cup frozen peas
  • 1 cup artichoke hearts, drained
  • 1 tablespoon canola oil
  • ¼ cup piquillo peppers, drained and minced
  • 1 lemon, sliced into wedges.

Branzino 

  • 2 whole branzini or striped bass
  • 2 tablespoons olive oil
  • Salt and pepper

Chimichurri Sauce

  • ¼ cup parsley
  • ½ cup cilantro
  • 2 jalapeños, deseeded
  • 1 garlic clove, peeled
  • 2 tablespoons apple cider vinegar
  • ½ cup canola oil
  • Salt and pepper to taste
Directions
1
Preheat the oven to 425°F. 
2
Heat the oil in a large saucepan and sauté the garlic, saffron and paprika until fragrant, about 1 minute. Stir in the rice and toast in the oil, stirring, until opaque. 
3
Add 4 cups of water and salt and bring to a boil. Turn the heat to low and simmer for 20 to 25 minutes, until tender.
4
Toss the artichoke hearts on a baking sheet with 1 tablespoon of oil and a pinch of salt and pepper. Roast for 10 to 15 minutes, until crisp. 
5
Stir the peas, roasted artichokes and piquillo peppers into the rice in the last 3 minutes of cooking.  
6
Place the branzini on a baking sheet, drizzle with olive oil and sprinkle liberally with salt and pepper, including the cavity. 
7
Heat a large ovenproof or other skillet over high heat. Add the branzino and cook for 3 minutes per side, until the skin is crisp. Transfer to the oven (using a baking sheet if you don't have an ovenproof skillet) and roast for 10 minutes, until cooked through. 
8
To make the chimichurri, add all ingredients except the oil to a blender. Purée until smooth. With the motor running, drizzle in the oil until emulsified. Season to taste.
9
To serve, divide the rice and branzino between plates. Top with chimichurri and serve with a lemon wedge on the side.

Sea Bass with Paella Rice

cilantro gremolata and oven roasted tomatoes

STARS

Grill sea bass with all it needs: salt and pepper. Serve with paella-style rice with saffron, garlic, and smoked paprika laced with peas, roasted artichoke hearts, piquillo peppers. On the side, serve cilantro chimichurri for your saucing pleasures.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  1 hour and 10 minutes
Active Time:  20 minutes
Servings:  4

Ingredients

Paella Rice

  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • ½ teaspoon saffron, soaked in water for 10 minutes 
  • 1 teaspoon smoked paprika
  • 2 cups arborio rice 
  • 1 teaspoon salt
  • 1 cup frozen peas
  • 1 cup artichoke hearts, drained
  • 1 tablespoon canola oil
  • ¼ cup piquillo peppers, drained and minced
  • 1 lemon, sliced into wedges.

Branzino 

  • 2 whole branzini or striped bass
  • 2 tablespoons olive oil
  • Salt and pepper

Chimichurri Sauce

  • ¼ cup parsley
  • ½ cup cilantro
  • 2 jalapeños, deseeded
  • 1 garlic clove, peeled
  • 2 tablespoons apple cider vinegar
  • ½ cup canola oil
  • Salt and pepper to taste

Directions

1
Preheat the oven to 425°F. 
2
Heat the oil in a large saucepan and sauté the garlic, saffron and paprika until fragrant, about 1 minute. Stir in the rice and toast in the oil, stirring, until opaque. 
3
Add 4 cups of water and salt and bring to a boil. Turn the heat to low and simmer for 20 to 25 minutes, until tender.
4
Toss the artichoke hearts on a baking sheet with 1 tablespoon of oil and a pinch of salt and pepper. Roast for 10 to 15 minutes, until crisp. 
5
Stir the peas, roasted artichokes and piquillo peppers into the rice in the last 3 minutes of cooking.  
6
Place the branzini on a baking sheet, drizzle with olive oil and sprinkle liberally with salt and pepper, including the cavity. 
7
Heat a large ovenproof or other skillet over high heat. Add the branzino and cook for 3 minutes per side, until the skin is crisp. Transfer to the oven (using a baking sheet if you don't have an ovenproof skillet) and roast for 10 minutes, until cooked through. 
8
To make the chimichurri, add all ingredients except the oil to a blender. Purée until smooth. With the motor running, drizzle in the oil until emulsified. Season to taste.
9
To serve, divide the rice and branzino between plates. Top with chimichurri and serve with a lemon wedge on the side.