Herb-roasted Halibut with Sun-dried Tomato Risotto

Combine first seven ingredients together.

Rub top of each filet with mustard. Coat fish with breadcrumb mixture.

Heat oil in nonstick skillet. Sear fish on one side over medium heat for 3 minutes. Turn fish over and sear for 2 minutes. Deglaze pan with wine and place in 325°F oven for 6 minutes, or until fish reaches internal temperature of 145°F.

Heat oil in 2-quart pan. Add onion and sweat on low heat. Add garlic and sweat one minute.

Add rice and toast for 2 minutes. Add tomato and stir continuously for 1 minute. Add black pepper.

Add wine and stir until absorbed completely.

Slowly add chicken stock 1/2 cup at a time, stirring continuously, until all liquid is absorbed. Continue to repeat process until rice is tender and creamy, about 40 minutes.

Fold in cheese and basil.

Bring chicken broth to a boil. Add garlic and red peppers.

Whisk in arrowroot until light sauce consistency is achieved.

Plate halibut and top with sauce. Add risotto as side dish; garnish with tomato rose, lemon wedge and fresh herbs. Serve with trimmed asparagus.