Ingredients

175*8 fillets of sea bass

For the fish risotto.

150tilda risotto

900gr fish stock

25gr spring onions

10gr butter

10gr garlic

fresh basil and mint

medium onions peeled and thinly sliced;

fennel bulb trimmed and thinly sliced

medium celery ribs peeled

thyme and bayleaf.

For the mussels.

20gr unsalted butter

20gr garlic

2 medium shallots peeled and thinly sliced

400gr fresh mussels scrubbed

freshly ground pepper

Fish bones not oily

Method

Wipe out a pan . Season the fish with a little salt and pepper just before cooking . heat the frying pan until very hot and add 2 tablespoons of oil .

Lay the fish fillets skin side down . As soon as it goes in, press each fillet down with your fingers or a fish knife to stop from curling up . Reduce the heat to medium then leave the fish cook for 4 minutes each side undisturbed until you can see that the flesh has cooked two thirds of the way up until the skin is crisp and brown.

Method for the risotto

Heat the fish stock in a pan with fish bones in a pan and keep warm in heavy saucepan.

In another large saucepan heat the olive oil butter and garlic season with salt and pepper and cover over moderate heat .

Make sure the rice has fully absorbed the stock before adding another ladle (through about 20 minutes ).

Add the mussels and raise the heat to high. Pour in white wine butter and garlic , season with pepper , cover and cook , shaking the pot until the mussels open 3 to 4 minutes .

Transfer the mussels into a large cloth – lined sieve set over a bowl to catch the broth.

Reserve the mussels and the broth separately.

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