Parma-Wrapped Cod with a White Wine Risotto

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. Recipe by: Cant Cook Wont Cook