Crispy Sea Bass With Heritage Tomato Risotto

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Peel and finely chop your brown onion[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the chopped onion and cook for 4-5 min or until beginning to soften

Meanwhile, dissolve your tomato paste in 750ml [975ml] [1.4L] boiled water

Add half your chilli flakes (can't handle the heat? Go easy!) and a pinch of sugar – this is your chilli tomato stock

Peel and finely chop (or grate) your garlic

Once the onion is beginning to soften, add the chopped garlic and your arborio rice and cook for 1 min, stirring to coat the grains in the oil

Add the chilli tomato stock a ladle at a time, stirring continuously for 25-30 min or until all of the stock is absorbed and the rice is cooked

When the risotto has been cooking about 10 min, add your heritage tomatoes to a baking paper-lined baking tray (or two!) with a drizzle of olive oil and the remaining chilli flakes (not a fan of spice? Just add a little!)

Put in the oven for 12-15 min or until charred then set aside

Wash your salad and pat dry with kitchen paper

When the risotto is nearly ready, pat your sea bass fillet[s] dry with kitchen paper and sprinkle with a pinch of salt

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add your sea bass fillet[s], skin side down and cook for 6 min, then flip the sea bass and cook for 1 min further or until cooked through

Tip: Your fish is cooked once it turns opaque and flakes easily

Add your balsamic sun-dried tomato paste to the risotto with your vegetable stock mix, a generous knob of butter and a very generous pinch of salt and give everything a good mix up

Add the cooked heritage tomatoes and gently stir it all together – this is your heritage tomato risotto

Tip: Add a splash more water if your risotto is looking a little dry!