Try this Parma-Wrapped Cod with a White Wine Risotto recipe, or contribute your own.
Suggest a better descriptionPreheat 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. Recipe by: Cant Cook Wont Cook
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Serving Size: 1 Serving (414g) | ||
Recipe Makes: 2 servings | ||
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Calories: 506 | ||
Calories from Fat: 131 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.5g | 19 % | |
Saturated Fat 7.1g | 36 % | |
Monounsaturated Fat 5.3g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 26.9mg | 8 % | |
Sodium 162.4mg | 6 % | |
Potassium 379.4mg | 10 % | |
Total Carbohydrate 86g | 25 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 81.2g | ||
Protein 8.2g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 506
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