INGREDIENTS

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients)
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Calories: 5165
Calories From Fat: 3777
Total Fat: 426g
Cholesterol: 1684.5mg
Sodium: 13777.4mg
Potassium: 128.7mg
Carbohydrates: 44.3g
Fiber: 1.6g
Sugar: 2.3g
Protein: 309g