Serves 4

Ingredients
175g x 8 fillets of sea bass
For the fish risotto
150g risotto
900ml fish stock
25g spring onion
10g butter
10g garlic
Fresh basil and mint
Fish bones (not oily)
Medium onions, peeled and thinly sliced; fennel bulb, trimmed and thinly sliced; medium celery ribs, peeled, trimmed and thinly sliced; thyme; bayleaf

For the mussels
20g unsalted butter
20g garlic
2 medium shallots, peeled and thinly sliced
400g fresh mussels, scrubbed
125m dry white wine
Freshly ground pepper

Method

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

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

For the fish risotto

Heat the fish stock along with the fish bones in a pan and keep warm in a heavy saucepan.
In another large saucepan, heat the olive oil, garlic and butter. Add spring onion, season with salt and pepper and cook over moderate heat.

Make sure the rice has fully absorbed the stock before you add another ladle. Continue adding stock until the rice is tender and cooked through (about 20 minutes).

For the mussels

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

Transfer the mussels into a large cheesecloth-lined sieve set over a bowl to catch the broth.
Reserve the mussels and the broth separately.

Roberta Preca is a Chef patron, Tal-Familja Restaurant, Marsascala.