Prosciutto & Rosemary Wrapped Cod Loin with Oven-baked Risotto Recipe

A ritual for me and my mum is to pick up all of the free monthly supermarket magazines as they are always brimming with recipes and food ideas! Such a great way to spark some inspiration if you’re feeling a little flat with you meal ideas. This was one from an ASDA magazine!

I actually first made this meal for just myself and, typically, my family were leering over the pans as I was happily cooking away and then dropped the question that I hate the most… “Can I try a bit?” and I can only relate my reaction to that classic episode of Friends: “JOEY DOESN’T SHARE FOOD!!!!”.

Ingredients (Serves 2)

  • Frylight
  • 1 Shallot, finely chopped
  • 1 Garlic Clove, peeled and crushed
  • 1 Sprig of Thyme, leaves picked
  • 100g Risotto Rice
  • 50ml Dry White Wine 
  • 450ml Chicken Stock (adjust accordingly!)
  • 50g Parmesan, finely grated (reserve half for parmesan crisp!)
  • 1 tbsp Breadcrumbs (I made my own by blitzing a slice of wholemeal bread and a sprinkle of Parmesan!)
  • 2 Cod Loins
  • 2 Rashers of Prosciutto
  • 2 Sprigs of Rosemary
  • 100g Green Beans, trimmed

 

Method

  • Preheat oven to 160 degrees Celsius (fan oven). 
  • Heat Frylight in a frying pan on a medium heat, add the shallot, cover and fry for 5 mins until softened.
  • Remove the lid add the garlic and thyme and cook for 2 mins.
  • Add the rice and mix well.
  • Pour in white wine and bubble for 30 secs. 
  • Add a ladleful of stock and stir until completely absorbed. Continue cooking like this, adding a ladleful at a time. Stir continuously until the rice is tender and has a creamy consistency (20-30 mins).
  • Remove from the heat, stir through half the parmesan and season.
  • Pour into an ovenproof dish and top with the remaining Parmesan and the breadcrumbs. Bake for 15-20 mins.
  • Sprinkle remaining 0.5 of parmesan onto a baking tray and formate into 2 heaped circle (use a biscuit cutter for shaping!). Bake for 6-8 mins until golden and crisp.
  • Meanwhile, wrap 1 rasher of prosciutto and a sprig of rosemary around each portion of cod.
  • Heat Frylight in a frying pan over a medium heat and fry the cod for 3-4 mins on each side.
  • Bring a pan of salted water to the boil, add the green beans and cook for 3 mins. Drain, season and serve!
  • Assemble all of your elements and serve!

 

I would love to hear what you think of the recipe or if you give the recipe a go!

 

“Food, to me, is always about cooking and eating with those you love and care for.” – David Chang

 

Clo
X

One thought on “Prosciutto & Rosemary Wrapped Cod Loin with Oven-baked Risotto Recipe

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s