For the pesto: place the basil, some of the olive oil, 35g parmesan and the peeled garlic cloves in a blender. Blitz until you have a pesto paste. Add a little more olive oil if necessary and blend again.
For the risotto: wash the asparagus and cut off the tough end. Chop into small pieces, keeping the tip whole. Peel and finely dice the onion.
Heat a frying pan, drizzle a little olive oil in to the pan then add the chopped onion. Once the onion is transparent, add the risotto rice and mix in. Once the risotto rice is also transparent, add the white wine. Once the wine has been absorbed, add the asparagus and a ladleful of water. Stir and allow the water to be absorbed. Repeat this pattern until all te water has been absorbed.
Once the risotto is cooked, add a knob of butter and the pesto and mix well.
For the sea bream: use a fish bone remover to remove the bone from the sea bream fillets. Lay the sage leaves on the flesh side of the fillets. Roll them up and secure with a wooden toothpick or a bamboo skewer.
Lay a grill tray in or over a wok. Add a little water to the wok and bring to the boil - make sure there is enough water to steam the fish but not sure much that the water will touch the fish as it bubbles and boils. Once the water is boiling, lay the sea bream fillets on the grill. Cover with a lid and cook over a high heat for 4-7 minutes depending on the size of your fish.
To serve: spoon the risotto in to deep plates or wide rimmed soup plates. Place a sea bream fillet on the top and decorate the plate with shavings of parmesan cheese.
«This dish can also be made with other types of firm, white fish or even salmon»