Fillet of sea bass 'au Pistou'

Begin by making the pistou. Using a pestle and mortar, purée the garlic, then add the pine nuts and basil leaves and continue pounding to make a paste. Add the oil gradually, combining thoroughly to form a sauce, then season to taste and store in the fridge until required

For the soup, heat the olive oil in a heavy-based pan and add the diced onion, cooking until soft. Add the other vegetables to the pan and season, then place a lid on the pan and sweat the vegetables for 3 minutes until soft and tender

Add the water to the pan, bring to the boil, then reduce to a simmer and leave to cook for 8 minutes. Add the orzo to the pan and cook for a further 4 minutes, or until cooked

Meanwhile, heat 2 non-stick pans with a little olive oil and season the sea bass with salt - it’s best to use 2 pans to prevent overcrowding. Place the fish skin-side down into the hot pans and cook, turning after 5 minutes. Cook the fish on the other side for a further 2 minutes

Remove the soup from the heat and add the diced tomatoes to the pan, along with the pistou. Stir to thoroughly to combine, check the seasoning, and divide between 4 bowls

To serve, sprinkle the soup with the grated Gruyère and top with the cooked fish. Finish with a pinch of salt and a dash of olive oil