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Place a frying pan over medium-high heat and add the sea bass fillets skin-side down. Cook for a few minutes until the skin is crispy, then flip and cook the other side until the fish is cooked through. Remove from the pan and set aside.
In a large frying pan, heat the olive oil and sauté the onion and garlic for 3 to 5 minutes.
Add the arborio rice to the pan and stir to coat in the oil.
Mix the white miso paste with the hot fish stock, then add 300ml of stock mixture to the rice and simmer on low for about 10 minutes stirring frequently and allowing the liquid to be absorbed before adding another 300ml.
Once the rice is cooked and creamy, turn the heat up to medium then add the remaining stock and stir in the frozen peas and cook for about another 10 minutes or to your liking.
Serve the miso risotto topped with the cooked sea bass fillets and garnish with fresh parsley.