Pan-Fried Sea Bass and Leek Risotto

Heat a drizzle of oil in an ovenproof pan on medium heat (if you don't have an ovenproof pan, use a normal saucepan and transfer to an ovenproof dish later). 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.

Stir the risotto rice into the pan and cook until the edges of the rice are translucent, 1-2 mins. Add the boiled water for the risotto (see ingredients for amount) and veg stock paste. Stir well to combine. Bring back up to the boil, then pop a lid on the pan (or cover with foil) and bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins.

Meanwhile, trim and thinly slice the spring onion. Zest and halve the lemon. Quarter the baby plum tomatoes. Add the olive oil for the salsa (see ingredients for amount) into a medium bowl. Squeeze in some lemon juice and season with salt, pepper and a pinch of sugar. Mix to combine. Add the tomatoes and spring onion to the bowl, stir together then set aside. Chop any remaining lemon into wedges.

When the risotto is almost done, heat a drizzle of oil in a frying pan on medium-high heat. Season the fish with salt and pepper. Once hot, carefully place your sea bass into the pan, skin-side down. Cook for 3-4 mins before turning over and cooking for 2-3 mins on the other side. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.