Serves 2

Ingredients

For. the risotto:

1 tbsp olive oil

1 small onion, finely chopped

2 garlic cloves

175g risotto rice

150ml white wine

500ml boiling water

bay leaf, sprig of thyme, sprig of rosemary

50g parmesan

25g butter

25g rocket leaves

For the cod:

2 x 15og thick, skinless cod fillets

4 sage leaves, 2 sprigs of thyme, 1/2 tsp rosemary

25g butter, room temperature

1 lemon

1 red chilli

1 clove of garlic

2 slices parma ham

1tbsp olive oil

salt and pepper

Method

1. Preheat the oven to 220C
2. For the cod – melt the butter and dd all of the herbs and spices etc
3. Cover the cod in the butter glaze and wrap a piece of ham around each fillet
4. Put the oil in the bottom of a roasting tray, add the fish, cover in foil and cook until the fish is transparent.
5. Whilst the fish is cooking, for. the risotto, heat the oil in a large sauce pan and cook the onion for 1-2 minutes.
6. Crush in the garlic, stir in the rice and fry for 30 seconds.
7. Add the wine and some of the boiling water and bring to the boil.
8. Stirring constantly, add the rest of the water bit by bit. Cook for the length of time indicated on the packet of rice.
9. Add the remaining ingredients to the risotto as a garnish.
10. Serve immediately.