| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Can’t, Cook, Won’t, Cook | 2 | servings | ||
INGREDIENTS
| 1 | tb | Olive oil |
| 1 | sm | Onion; finely chopped |
| 2 | Garlic cloves | |
| 175 | g | Risotto rice |
| 150 | ml | White wine |
| 500 | ml | Boiling water |
| Bay leaf | ||
| Thyme sprig | ||
| Rosemary sprig | ||
| 1 | 50 grams blo Parmesan | |
| 25 | g | Butter |
| 25 | g | Fresh rocket leaves |
| 4 | Fresh sage leaves | |
| 2 | Fresh thyme sprigs | |
| 1/2 | ts | Finely chopped fresh rosemary |
| 25 | g | Butter; room temperature |
| 1 | Lemon | |
| 1 | Fresh red chilli | |
| 1 | Garlic clove | |
| 2 | 150 g thick; skinless cod | |
| ; fillets | ||
| 2 | sl | Parma ham |
| 1 | tb | Olive oil |
| Salt and pepper | ||
| 2 | Sprigs fresh sage; to garnish |
INSTRUCTIONS
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. Converted by MC_Buster. Recipe by: Can't Cook Won't Cook Converted by MM_Buster v2.0l.
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