Melt 50g butter in a large pan and fry the onion and garlic until softened.
Stir in the rice and cook for 1-2 minutes until translucent.
Add the wine and simmer until the liquid is mostly absorbed.
Add the chicken stock one ladleful at a time, stirring until absorbed before adding more.
Incorporate the peas in the final 3 minutes of cooking.
Stir in the spinach, mascarpone, and parmesan until melted and creamy.
Blanch the petit pois and mint in boiling water for 2 minutes, then refresh in cold water.
Blend the blanched peas and mint with olive oil to create a smooth purée.
Sieve the pea mixture to extract the oil and discard any solids.
Heat butter and oil in a pan then fry the seasoned fish skin-side down for 3 minutes.
Turn the fillets and cook for another 2 minutes until opaque throughout.
Plate the risotto, top with fish, and garnish with dressed pea shoots and extra pea oil.