Serves 2
by Andy Jones, Willmore’s 1938

// 2 seabass fillets
// A little olive oil
// 150g washed spinach leaves
// Sea salt

FOR THE RISOTTO
//  ½ red onion, diced
// ½ red pepper, diced  
// ½ yellow pepper, diced 
// 1 green chilli, de-seeded and diced 
// 150g aborio rice 
// 45g samphire
// 800ml chicken or vegetable stock 
// 50g chorizo, diced
// 100g mussels, cooked (no shells)
// Seasoning
// Olive oil
// Small bundle of chopped parsley

1. In a pan, put 2 tablespoons of olive oil and sweat off the onion, pepper and chilli to soften without colour.
2. Add the aborio rice, stir for 1 minute and add the stock. Bring to the boil and turn down to simmer, stirring occasionally for 15-20 minutes.
3. Add the diced chorizo, samphire and mussel meat. Continue to simmer for 5 minutes, or until the stock is absorbed. Season to taste with pepper – be mindful that the samphire is salty.
4. Leave to one side with the lid on to keep warm.
5. Brush the seabass with oil and sprinkle on the sea salt. Cook on a hot griddle (or pan) for 2 minutes on each side. Leave to one side.
6. In a separate pan, stir-fry the spinach  leaves in a little olive oil to wilt them.
7. Serve the seabass on a bed of the risotto, with the wilted spinach on one side. Add a little chopped parsley, and perhaps some balsamic glaze if desired.