Ingredients

• 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

Directions

• 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.