Pan Fried Sea Bream with a Risotto

Wash the fillets under a cold tap and dry with some kitchen paper. Paint with some olive oil and season with salt and pepper and a little lemon juice.

Pod the broad beans and put into some boiling water for about three minutes, take off the heat and drain. When cooler, peel the beans except for any small ones and put to one side.

Trim the leek, remove the outer leaves, and cut into slices. Pod the peas. Make about 1½ pint/1 litre of 50% strength vegetable or chicken stock. Put a tablespoonful of butter into a thick bottomed saucepan, put over a low heat and soften the leeks stirring from time to time for about five minutes or so.

Add the rice and peas to the leeks, spoon in some stock and make a risotto in the normal way. When ready, stir in a little more butter and the broad beans, and season if necessary.

Meanwhile put a tablespoonful or so of olive oil into a non-stick frying pan over a medium heat. Add the sea bream fillets and cook for a couple of minutes skin side down, turn and cook for another minute or so.

Spoon some risotto on to serving dishes, put the sea bream on top, garnish with a lemon slice and serve  Zoom  .