Sea Bass with Tomatoes and Garlic Risotto Cakes

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Risotto Cakes:

10 whole cloves garlic, peeled

2 teaspoons olive oil

4 cups water

2 tablespoons unsalted butter

1 tablespoon olive oil

1/2 cup finely chopped onion

1 cup arborio rice

1/2 cup dry white wine

1/4 cup grated Parmesan cheese

3 tablespoons finely chopped fresh parsley

Salt and pepper 

Salt and pepper

1 cup seasoned flour

4 tablespoons unsalted butter

Sea Bass:

Salt and pepper

3 to 4 pound whole sea bass 

2 tablespoons olive oil

Heirloom Tomato Salad:

4 pounds assorted heirloom tomatoes, or substitute plum tomatoes

1/4 cup olive oil

2 tablespoons sherry vinegar

Salt and pepper

Salt and pepper 

1 tablespoon chopped basil

1 small red onion, halved and thinly sliced 

1 small, fresh red chile, seeded and minced