Parma-wrapped cod with a white wine risotto

2 servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil
1 small Onion; finely chopped
2 Garlic cloves
175 grams Risotto rice
150 millilitres White wine
500 millilitres Boiling water
Bay leaf
Thyme sprig
Rosemary sprig
1 50 grams blo Parmesan
25 grams Butter
25 grams Fresh rocket leaves
4 Fresh sage leaves
2 Fresh thyme sprigs
½ teaspoon Finely chopped fresh rosemary
25 grams Butter; room temperature
1 Lemon
1 Fresh red chilli
1 Garlic clove
2 150 g thick; skinless cod
; fillets
2 slices Parma ham
1 tablespoon Olive oil
Salt and pepper
2 Sprigs fresh sage; to garnish

Directions

FOR THE COD

Preheat oven to 220c/400f/Gas 6.

1 Heat the oil in a large saucepan and cook the onion for 1-2 minutes.

Crush in the garlic, stir in the rice and cook for 30 seconds. Add the wine and some of the boiling water and return to the boil.

2 Tie the bayleaf, thyme and rosemary sprigs together with a piece of string and throw the bundle into the rice pan.

3 Simmer rapidly for 17-20 minutes, stirring from time to time until the rice is tender and the liquid has been absorbed.

4 Finely shred the sage leaves and rub the leaves off the thyme stalks.

Place in a bowl with the rosemary and butter.

5 Zest the lemon rind into the bowl, seed and chop the chilli and crush in the garlic. Season the mixture generously and beat well together.

6 Cut a pocket horizontally into each fish fillet and spoon or spread the herbaceous butter inside. Press the fillet back together again to enclose the butter.

7 Heat the olive oil in a large frying pan. Wrap the Parma ham around each fish fillet and cook joint-side down first for 1-2 minutes on each side until browned. Transfer to the oven and roast until just cooked through.

8 Finely grate the Parmesan and stir about 4 tbsp into the rice with a knob of butter and the rocket, stirring until it wilts. Season to taste.

9 Add the sage sprigs to the fish pan and cook for 30 seconds on each side until crisp and dark green. Spoon the rice into a wide bowl and grate over a little more Parmesan.

10 Carve the fish fillet in half and arrange on top of the rice. Garnish with the crispy sage sprigs and serve.

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Recipe by: Can't Cook Won't Cook Converted by MM_Buster v2.0l.

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