Ingredients….
2 x 130g portions of skinned whiting
250g x arborio rice
1 x large shallot (halved and sliced)
2 x garlic cloves (finely chopped)
10 x cherry tomato’s (halved)
10 x whole cherry tomato’s
100g x petit pois
50ml x white wine
1 x vegetable stock pot
250ml x Passata
30g x cubed salted butter
2tbsp x finely grated pecorino
Salt and pepper

• put your stock pot into a jug
• add 200ml boiling water and stir
• heat a medium sized saucepan on high heat
• add a splash of vegetable oil
• add your shallots and garlic and cook until softened
• add your white wine
• reduce by half
• turn down to a medium heat
• add your rice and stir
• gradually add your stock to the rice continuously stirring
• add the Passata and halved cherry tomato’s
• continue to stir and cook on a medium heat
• this whole process should take about 20 minutes
• remove from the heat and add your petit pois and stir
• season with salt and pepper
• for the fish place a medium sized frying pan on a high heat with a splash of vegetable oil
• season the fish with salt and pepper and carefully place in the frying pan
• cook for 2 minutes then turn the fish
• add your whole cherry tomato’s and your butter and cook for a further 2 minutes continuously spooning the butter over the fish
• evenly serve the risotto between two pasta bowls, carefully lay the fish on top and spoon on the whole cherry tomato’s
• sprinkle over a little pecorino and serve