INGREDIENTS

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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