Melt the butter and olive oil over medium heat in a medium saucepan with a good base.
Turn heat down to low and add the leek or onion. Sweat for a few minutes until soft.
Add rice, cook, stirring with a fork for about a minute.
Turn heat back up to medium to high and add a small amount of stock. Allow the rice to absorb the stock and then add a small amount of wine. Allow the rice to absorb the wine and add more stock. Continue adding stock and wine in turns in this way until about the 4th lot of stock and wine.
Test the rice – you want it to be 75% cooked. If the rice is not quite done, keep adding stock and wine. It is better to have a sloppy consistency over dry, as the rice will continue absorbing liquid in the oven.
When rice is about 75% cooked, turn off heat and pour risotto into a baking dish, large enough to fit your fillet of fish, spreading it roughly over the base of your baking dish.
Spread fish with the tablespoon of olive oil, season it with the salt and pepper to taste, then rub it in the Vicky’s Rub Paste and place over the rice.
Place the 3-4 tomato slices on top of the fish. Lightly season and oil the slices of tomato.
Pour about the extra stock/whine combination into the baking dish and bake for abut 20-30 minutes until fish is cooked. Keep an eye on it. The rice that has spread outside from under the fish will brown and crisp up and the rice under the fish will be moist. If the rice is getting too crispy/burning around the fish, just take it out of the oven and stir the rice around, before popping back in until the fish is cooked.