Recipes
Recipes

Bacon-wrapped cod with baked Parmesan risotto

Wrapping the cod keeps it deliciously succulent, while a nutty, cheesy risotto adds crunch

Wrapping the cod keeps it deliciously succulent, while a nutty, cheesy risotto adds crunch

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(14 votes)
Cooking Time

Cook: 50 Mins

Cooking Time

Serves: 2

Cooking Time

Price: £3.65 per serving

Nutritional Information

Each 368g serving contains

Energy
2462kj
589kcal
29%
Fat
21.0g
High
30%
Saturates
6.3g
High
32%
Sugars
2.6g
Low
3%
Salt
2.47g
High
41%
of your reference intake.
Typical energy values per 100g:
669kj/160kcal

Ingredients

2tsp rapeseed oil

1 shallot, finely chopped

1 clove garlic, crushed

1 sprig thyme, leaves picked

100g risotto rice

50ml dry white wine (or extra stock)

1 reduced-salt chicken stock cube, dissolved in 450ml boiling water

25g Parmesan, finely grated

1tbsp panko breadcrumbs

15g hazelnuts, roughly chopped

260g pack Extra Special Cod Loin

4 rashers smoked streaky bacon

2 sprigs rosemary

100g green beans, trimmed

Method

1
Preheat the oven to 180C/160C Fan/Gas 4.
2
Heat 1tsp of the oil in a pan on a medium setting, add the shallot, cover and fry for 5 mins until softened. Remove the lid add the garlic and thyme leaves and cook for a further 2 mins.
3
Add the rice and stir to combine. Pour in the white wine and cook until reduced by half. Gradually add the stock, stirring constantly for about 20 mins until the rice is just tender.
4
Remove from the heat, stir through half the Parmesan and season with freshly ground black pepper. Pour into an ovenproof dish and top with the remaining Parmesan, the breadcrumbs and chopped hazelnuts. Bake for 15-20 mins until cooked through.
5
Meanwhile, cut the cod into 2 portions. Wrap 2 rashers of bacon around each portion and a sprig of rosemary.
6
Heat the remaining oil in a nonstick frying pan over a medium setting and fry the cod for 3-4 mins on each side until cooked through.
7
Bring a pan of water to the boil, add the green beans and cook for 3 mins. Drain, season with black pepper and serve with the cod and baked risotto.

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