- 2 tbsp olive oil
- ½ onion, roughly chopped
- 2 garlic cloves, crushed
- 250g/8¾oz risotto rice
- 700ml/1¼ pint water
- 1 fish stock cube
- 100ml/3½fl oz white wine
- salt and freshly ground black pepper
- 55g/2oz butter
- 55g/2oz parmesan cheese
- 1 sea bream fillet, skin on
- 1 bunch fresh rocket
- 55g/2oz pine nuts
- 2 garlic cloves
- 55g/20z parmesan cheese, grated
- 150ml/¼ pint olive oil
- For the risotto, heat the oil in a frying pan. Add the onion and sweat for five minutes. Add the garlic and rice and lightly sauté for a further 1-2 minutes until the rice is translucent.
- Add the water, stock cube and wine and stir over a medium heat for 15-20 minutes until the rice is just cooked and al dente.
- Season with salt and freshly ground black pepper, then stir in the butter and half of the parmesan. Spoon onto a plate and sprinkle with the remaining cheese.
- For the sea bream, heat a little oil in a frying pan. Pan-fry the fish skin-side down for 4-6 minutes, turning over halfway, until cooked through. Remove the fish from the heat and place on top of the risotto.
- For the rocket pesto, place the rocket, pine nuts, garlic, parmesan and oil into a food processor and blend to a smooth paste. Drizzle over the fish and serve.