Sea Bass with Risotto and Roast Tomatoes

Fillet or get your fishmonger to fillet the sea bass but keep the bones etc for stock  Recipe  . Trim the fillets and cut into three pieces  Picture  .

Prepare the risotto ingredients and make the risotto as in  Recipe   but use fennel instead of onion and do not use the parsley and lemon.

Put the tomatoes into an ovenproof dish, sprinkle over a little salt, pour over some olive oil, and cook in the oven at 350°F/180°C/Reg4 for about fifteen minutes stirring from time to time  Picture  .

Meanwhile season the sea bass with salt and pepper. Put a smear of olive oil into an ovenproof dish, put over a medium heat and cook the fish for three or four minutes each side  Picture  . Put in a low oven at 325°F/170°C/Reg1 or so while assembling the dish.

Compose the dish by spooning some risotto  Picture   on to serving plates, and put a couple of tomatoes and some lemon wedges alongside. Put the seabass on top and serve immediately  Zoom  .