If you are preparing your own fish, take care to remove all the pin bones and then wash the fillets in cold water.

Pat them with kitchen paper to remove all moisture (if they are too damp the skin will not crisp up when cooked), cover and set aside.

In a small saucepan, boil the cream and add half the frozen peas, cook gently for two minutes and season to taste with salt and pepper.

Place the mixture in a liquidiser and blend until smooth. Set this pea puree aside.

Heat the chicken stock in a pan and set aside.

Finely chop the shallot and gently sauté in a pan with half the butter - do not let the shallots colour.

Add the rice to the shallots and, stirring continuously, cook for a few minutes until the rice is nice and shiny.

Add the white wine and continue to stir until all the wine has been absorbed into the rice.

Reduce the heat to a gentle simmer and add a quarter of the hot chicken stock.

Continue to add the stock in quarters until it is all absorbed, stirring occasionally.

Taste the risotto, it should be thick and creamy in texture, but the grains of rice should still have a slight bite.

Add the rest of the peas, grated parmesan and remaining butter, stirring well and then add the pea puree. Set aside and keep warm while you prepare the fish.

Slice the cherry tomatoes in half, drizzle with balsamic vinegar and place under a hot grill for 5 minutes.

Rub the fish fillets with olive oil and sprinkle with sea salt. Heat a sauté pan until hot, add the fillets skin side down and cook for approximately 2/3 minutes until the skin is crispy.

Flip them over and cook for 1 minute, removing from the heat immediately to prevent over cooking.

Serve the fillets on top of the risotto with the cherry tomatoes.