Crispy Prosciutto Pesto Cod with Slow Roast Tomato and Pea Risotto
The flavour combinations of the dish are SO GOOD. This is the sort of thing I would have on a Friday or Saturday evening if I wanted to feel like we were ‘out’ for dinner or if I was trying to impress someone!
There are a few steps to it but as long as you’re organised it’s fairly easy, I also got our Cod from a local fishmonger which made it next level lovely.
For 2 people you will need:
15 Cherry Tomatoes
1 tsp each of Salt, Sugar, dried Oregano and Garlic Granules
Olive Oil and Balsamic Vinegar
1 Onion finely diced
150g Risotto Rice
1 Garlic Clove minced
650ml Fish Stock
100g Petit Pois
30g Parmesan grated
30g Butter
2 portions of Cod
2 tbsp Green Pesto
4 slices Proscuitto
Salt and Pepper
The first thing I do is slow roast the Tomatoes, this can be done in the morning or even a day or two before you need them.
Cut the Cherry Tomatoes in half and add the Salt, Sugar, dried Oregano and Garlic Granules. Add a drizzle of Olive Oil and Balsamic Glaze and leave to sit for 10 minutes. Transfer onto a tray on a rack if you have one and slow roast on 120’ for 2 hours.
For the Risotto, add a little oil to a pan and cook the diced Onion on a low heat for 10 minutes until soft.
Add the Risotto Rice and Garlic to the Onion and cook for 2 minutes. Then gradually add the Fish stock, stirring often.
Whilst the Risotto is cooking, prepare the Cod. Lay 2 slices of Prosciutto in a line overlapping slightly so it’s long enough to wrap around the Cod. Place the Cod on top, spread each portion of Cod with 1 tbsp of Pesto, season with a little Pepper (the Prosciutto is salty so you shouldn’t need any additional salt) Wrap the Prosciutto around the Cod.
Pan fry the Cod for around 2-3 minutes on each side to crisp up the Prosciutto then transfer onto a tray and roast in the oven for 10 minutes.
When the Risotto is nearly cooked, add the Petit Pois to the pan with the remaining stock and cook for 2-4 minutes.
Add the Slow Roasted Tomatoes and Parmesanto the Risotto saving some to put on top as garnish, add the Butter too stirring through to create a nice creamy finish, add Salt to taste.
Serve the Risotto with the Cod on top and finish with the leftover Tomatoes and Parmesan.
Hope you enjoy this as much as we do!
L x