Ingredients

• 150g/5½oz sea bass fillet
• dash olive oil
• salt and freshly ground black pepper
• dash olive oil
• ½ onion
• finely chopped
• 1 garlic clove
• finely chopped
• 30g/1oz chorizo
• chopped
• 200g/7oz basmati rice
• boiled for five minutes
• then drained
• pinch ground turmeric
• 1 tsp tomato purée
• 100ml/3½fl oz white wine
• dash Tabasco sauce
• 1 small bunch cherry tomatoes on the vine
• dash olive oil
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the sea bass
• rub the sea bass fillet with olive oil and season with salt and freshly ground black pepper. Heat a griddle pan until very hot
• place the sea bass fillet skin-side down into the pan and fry for three minutes. Turn over and fry for a further three minutes on the other side. Remove from the heat and keep warm.
• For the risotto
• heat the olive oil in a small saucepan
• add the onion and fry over a gentle heat until softened but not coloured. Add the garlic and fry for one minute. Add the chorizo and fry for two minutes.
• Add the blanched rice
• turmeric and tomato purée to the pan and stir well. Add the wine and salt and freshly ground black pepper
• to taste
• and simmer
• stirring frequently
• until the rice is al dente. Add Tabasco sauce
• to taste.
• For the roasted cherry tomatoes
• place the cherry tomatoes into a small roasting tin. Drizzle with olive oil and salt and freshly ground black pepper
• to taste
• and roast in the oven for 6-8 minutes.
• To serve
• pile the risotto onto a serving plate. Top with the pan-fried sea bass and garnish with the roasted cherry tomatoes.