If you are looking for Mediterranean but delicate flavors, this recipe is made for you.

To prepare seabass risotto with crispy sage, clean and scale the seabass thoroughly, place it in a saucepan with water, 1/2 onion, lemon zest, salt and pepper, and cook for 10 minutes from when the water starts to boil. Once cooked, remove the fish from the pot and cut it into small pieces.
Finely chop the remaining half of the onion and brown it in a saucepan with a drizzle of extra virgin olive oil. Add Flora Gran Risotto rice and toast it for a couple of minutes. Simmer it with white wine untile reduced and start cooking the rice, adding the stock a little at a time. When almost cooked, add the previously cooked seabass. Then turn off the flame and cream the rice with butter.
To prepare the sage, melt the butter and dip the whole leaves in it. When they are golden brown and crispy, remove them from the pan, salt them and lay them on top of the rice to complete the dish.