Remove the fish from the fridge, rinse under little running water, and then dry in a cloth. Cut the cod into small 1 cm dice, place to one side.

Melt the butter in a heavy based pan, add the rice and stir with the butter over a low heat until rice becomes translucent

Add the wine, boil for 2 minutes, add the hot stock and cook as for a classic risotto, until rice is cooked ‘’al dente ‘’ and just tender.

Add the diced cod, spring onion, lemon juice and zest, anchovies and black olives, cover for final 2 minutes, then season to taste.

Transfer to a tray and spread out the rice to enable it to cool, it will be easier to mould if the rice is cold.

Meanwhile make the salsa verde.

Place all the ingredients in a blender and blitz to a coarse puree.

When the rice is cooled, divide into 8 equal size balls, then roll in the palm of your hand and flatten them to form neat patties or cakes

Pass the patties through flour, the beaten egg and finally the breadcrumbs, chill until needed.

Shallow or deep the Fry the cakes in a little olive oil, about 3-4 minutes each side, until golden and crispy.

Dress 2 cakes per serving on a bed of French beans and potatoes dressed in a little of the salsa verde then serve, garnished with the lemon wedges, and a little sprinkling of sea salt.