Preheat the oven to 200°C.
Rub the sea bass with oil and season with salt and pepper.
Fry the fish skin-side down in a hot griddle pan for three minutes per side.
Sauté the onion in a saucepan until softened but not colored.
Add the garlic and fry for one minute before adding the chorizo for two minutes.
Stir in the blanched rice, turmeric, and tomato purée.
Add the wine and seasoning, then simmer until the rice is al dente.
Season with Tabasco sauce to taste.
Roast the cherry tomatoes in a tin with olive oil and seasoning for 8 minutes.
Serve the fish on top of the risotto and garnish with roasted tomatoes.