Wednesday, June 27, 2012

Tour of Italy ~ Day 27... Living Lazy in Lombardy

This north-central region is filled with glorious mountains, plains, lakes, cities and sophistication much like you find in Milan. Rice is one of their most important crops and is grown in the lower Po River plains. The Lombardy provinces are known for there different takes on an old dish known as risotto. So today we bring you...

Roasted Sea Bass with Asparagus Sauce & Risotto

  • 1 cup canned low-salt chicken broth
  • 1 pound asparagus, trimmed to 6-inch lengths
  • 1 tablespoon extra-virgin olive oil
  • Nonstick vegetable oil spray
  • 4 4- to 5-ounce sea bass fillets (each about 3/4 to 1 inch thick)
  • 1 tablespoon fresh lemon juice
  • 1/2 7-ounce jar roasted red peppers, drained, cut into strips (about 1/2 cup)
Preheat oven to 450°F. Bring broth to boil in heavy large saucepan. Add asparagus; cover and boil until asparagus is very tender, about 8 minutes. Using slotted spoon, transfer asparagus to cutting board; reserve broth. Cut tips from asparagus and reserve. Coarsely chop remaining asparagus; transfer to processor. Add 1/2 cup reserved asparagus cooking broth and olive oil and puree until smooth, adding more cooking broth if sauce is too thick (discard any remaining broth). Season sauce to taste with salt and pepper. Return to same saucepan.
Spray baking sheet with vegetable oil spray. Place fish on prepared sheet. Drizzle lemon juice over fish. Sprinkle with salt and pepper. Bake fish until just opaque in center, about 10 minutes.
Rewarm sauce over medium-low heat. Divide sauce among 4 plates. Top with fish. Garnish with reserved asparagus tips and roasted red pepper strips. Serve immediately.

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