Warm your oven to 200C/Fan 180C/Gas 6. Line a baking tray with greaseproof paper. Pop the hake fillets onto the tray and rub with 1 tbsp oil and a pinch of salt and pepper. Set the tray to one side.

Peel and finely chop the onion. Peel and thinly slice the garlic. Trim the ends off the celery stick and finely chop it. Slice the cherry tomatoes in half.

Halve the butter and scoop 1 half into a large pan. Set the pan on a medium heat and add the onion, celery, garlic and cherry tomatoes. Season with salt and pepper and fry for 5-6 mins, stirring occasionally, till the veg begin to soften.

Meanwhile, crumble the stock cube into a heatproof jug. Top up with 800ml boiling water and stir to dissolve.

Tip the rice into the pan of veg and stir to combine. Cook for 2 mins. Add a splash of stock to the pan – around 100ml. Cook, stirring once or twice, till the rice has absorbed the stock. Add another 100ml stock to the pan and repeat, cooking till the stock is absorbed. Continue till you have around 100ml stock left. This should take around 20-25 mins.

Halfway through cooking the risotto, slide the fish into the oven. Roast the hake for 12-15 mins, till flaky and cooked through.

When the risotto is almost cooked, add the remaining stock to the pan. Add the remaining butter and squeeze in the juice of half the lemon. Add a handful of rocket. Stir everything into the rice, till tender and creamy.

Divide the risotto between a couple of plates. Top with the roasted fish and serve with handfuls of rocket and lemon wedges on the side.