Chop the onion, tomatoes and olives. Take about tbsp of the olive oil from which the olives have been soaked in. Add to the pan on a medium heat add all the chopped ingredients.

Keep stirring till all of the ingredients are getting soft then add the rice and stir well.

Add some of the stock and keep stirring. Add your tomato purée and Italian herbs and continue stirring.

Keep adding the remaining stock and keep stirring until the rice becomes soft. Season well with black pepper. Taste as you go.

Add the tomatoes on the vine to your pan, cook for about 5 minutes and take out then set aside

Add the sea bass fillets to another frying pan. Season with salt and black pepper. Add a small amount of oil and cook on a medium heat with the skin side down for about 2 minutes. This should give a nice crispy skin. Turn and cook for another minute or until the fish is cooked. Be careful you don't burn the skin as this fish doesn't take long.

Add the risotto to the dish and place the sea bass fillet on top. Finish with the tomatoes.

Serve and enjoy!