Place 1 teaspoon of the olive oil in a large skillet.

Heat over medium and add the garlic.

Cook gently, stirring frequently, for about one minute. Do not allow the garlic to brown.

Add the onion and cook for another 4 minutes. Stir frequently.

Add the arborio rice and stir. Cook for about 2 minutes. Stir frequently.

Add the water, salt and pepper.

Simmer on medium for about 15 minutes. Stir frequently.

Check to see how close the rice is to being done and add more water if needed. The rice is done when it is still slightly firm but there is no grainy texture when chewed.

After 5 minutes place 2 teaspoons of olive oil in the skillet, add the tomatoes and capers and place the skillet in the oven.

Roast for about 5 minutes, toss well, and add the fish filets to the skillet. Roast for about 5 minutes and turn the fish over.

After about 12 to 15 minutes of cooking the rice check for doneness. The rice should be firm but not grainy but not so cooked as to be mushy. Add more water two tablespoons at a time if needed.

When the rice is done add the goat cheese and parmesan cheese to the rice and fod together gently until the cheese is melted.

Divide the rice between two bowls and top with the diced mozzarella, the roasted fish, capers and tomatoes.

Top with the basil and serve.