Sea Bass on Tomato Risotto

Heat a drizzle of oil in a large, wide-bottomed saucepan on medium heat.

Once hot, add the sliced leek and fry until softened, 4-5 mins. Stir occasionally.

Stir in the garlic and tomato puree (and a drizzle more oil if it's a bit dry). Stir and cook for 1 min.

Add the risotto rice, stir and cook until the edges of the rice are translucent, 1-2 mins.

Next, add the cider vinegar and allow it to evaporate, 30 secs.

Pour in a third of the stock and stir to combine. Bring to the boil and simmer until absorbed, then repeat with the remaining stock, a third at a time. Stir occasionally.

The total cooking time should take 20-25 mins and your risotto is done when the rice is ‘al dente’ - cooked through but with a tiny bit of firmness left in the middle.

When the risotto is halfway through cooking, lay the sea bass, skin-side down, onto a lined baking tray.

Drizzle with oil and season with salt. Bake the fish on the middle shelf of your oven for 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Once cooked, remove your risotto from the heat and add the hard Italian style cheese and a knob of butter (if you have any).

Stir vigorously until the cheese and butter have melted. Taste and add salt and pepper if needed. TIP: Add a splash of water if you feel the risotto is looking a little dry.