Ingredients
Sea bass fillet off the bone

For the black olive tapenade
100g pitted black olives
30g sun-dried tomatoes
30g capers
1 fillet anchovy
Extra virgin olive oil
¼ tsp chili
1 clove garlic

For the risotto
carnaroli or arborio rice
1 small onion, finely chopped
2 cloves garlic, finely chopped
1 fresh squid (cut into chunks), including ink
30g sun-dried tomatoes
Parsley, finely chopped
Basil, finely chopped
1 cup fresh tomatoes, chopped
dash of fresh cream
freshly grinded pepper
½ cup Chardonnay
Knob of butter
½ tsp sugar

Method

Make the black olive tapenade by blending all the ingredients in a food processor.

In an oven dish drizzled with olive oil and a dash of Chardonnay, place one sea bass fillet. Cover with a thin layer of black olive tapenade and put the second piece of fish on top of it. Cook in a hot oven at 180˚C for 20 minutes. In the meantime, make the risotto.

In a pan, sauté the onion and garlic and add the sugar. Add the squid, sun-dried tomatoes, fresh tomatoes, basil and parsley. Add the squid ink and Chardonnay. Reduce on medium heat for about seven minutes. Add the fresh cream and pepper to taste.

Sandro Deguara is a Chef patron, Ġarra Dine Wine Cafe, Qawra.