Preheat the oven at 180C or 350F.

In a small bowl mix the olive oil and the almond slices for the fish. Season the filets with salt and freshly ground pepper.

Layer a roasting pan with greaseproof paper and add the Hake filets in. Divide the almond mixture on the filets and put the pan in the oven. Cook for 15 -20 minutes depending on your oven and the filet sizes. Remove the fish from the oven, cover the fish with some aluminum foil to keep it warm and continue with the risotto.

Heat a large, nonstick skillet over medium heat. Add the onion and sauté for about 5 minutes, until translucent. Add the garlic and saute for a couple of more minutes. Add the rice and stir for 2 minutes. Add the wine. As soon as it evaporates add 1 cup of the broth. When it is absorbed, add another cup, repeating the same process until most of the broth is absorbed by the rice. Add the almond butter and chopped basil to the rice. If necessary, add a little bit more broth.

Serve the risotto with the fish on top garnished with the whole basil leaves.