• 2 Fillets of Striped Sea Bass
  • Scallops
  • Clams
  • Tomatoes (Pasquale uses tomatoes from Mt Vesuvius)
  • Olives
  • Pine Nuts
  • Capers
  • Olive Oil
  • Butter
  • Risotto Rice (which has been cooked for 11 minutes and then blast chilled)
  • Fresh Herbs
  • Stock


To a hot pan add olive oil and a knob of butter before adding the fillets, turn frequently to ensure all sides are basted and cooked gently through.

In a separate pan add olive oil, pine nuts, tomatoes, fresh olives and just a few capers and cook through gently, this will not take much cooking.  When softened place your fillets on top, add a splash of water and place into a hot oven for several minutes.

Add fresh herbs and stock to a pan with Scallops, Clams and a few of the Mt Vesuvius tomatoes and bring to the boil, remove the Clams when they pop open so as not to overcook them.   Add the part cooked risotto rice and cook through until the liquid is absorbed.  

Plate with a layer of risotto, your fish fillets and the pine nut and tomato dressing, drizzle with olive oil.