Sea bass with tomato and herb risotto

Melt the butter in a large saucepan over medium heat. Cook and stir the onion and garlic until softened, about 5 minutes. Stir in the risotto rice and cook until translucent, about 3 minutes. Add the stock and cook until the water is absorbed and the rice is al dente, about 20 minutes - you may need to add additional water as you go along. Keep stirring and testing the rice.

Fold in the cherry tomatoes and parsley; mix in the Parmesan cheese, cream and pesto; season to taste with salt and pepper.

In a separate pan, heat the olive oil over medium-high heat. Fry the fish on each side until the skin is crisp and the fish is cooked through, 3 to 4 minutes per side.

Place the risotto on a bed of spinach leaves and top with sea bass. Garnish with additional pesto, Parmesan cheese, parsley and a few cherry tomatoes if desired.