Crispy Sea Bass on Oven-Baked Leek Risotto

Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.

Once hot, add the leek and season with salt and pepper. Cook until softened, 4-6 mins, stirring occasionally. Stir in the garlic and cook for 1 min.

Add the risotto rice, stir and cook until the edges of the rice are translucent, 1-2 mins. Stir in the boiled water for the risotto (see pantry for amount) and vegetable stock paste.

Bring back up to the boil, then pop a lid on the pan (or cover with foil). Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 25-30 mins.

For hob cooking, pour in 2p: 800ml, 3p: 1200ml, 4p: 1600ml of boiled water a third at a time, stirring each time until the stock has been absorbed, 20-25 mins.

Meanwhile, zest and halve the lemon (see ingredients for amount).

Cut the tomatoes into 1cm chunks.

In a small bowl, combine the tomatoes, olive oil for the salsa (see pantry for amount), a squeeze of lemon juice and a pinch of sugar. Season with salt and pepper and set aside.

When the risotto has 5-10 mins remaining, heat a drizzle of oil in a large frying pan on medium-high heat. Pat the sea bass dry with kitchen paper, then season with salt and pepper.

Once hot, carefully place your sea bass into the pan, skin-side down. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down.

Cook for 3-4 mins before turning over and cooking for 2-3 mins on the other side. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.