1 Preheat the oven to 220°C/R7. Place 2 slices of Parma ham on a chopping board so that they overlap slightly. Place a piece of cod on top and wrap the ham around it so that the seam sits on the underside of the fish. Repeat with the other cod loin.
2 Place the cherry tomatoes and rosemary in a roasting tin, drizzle with half the oil and top with the fish. Drizzle with the remaining oil and season with pepper. Roast for 15-20 minutes.
3 To make the risotto, trim and halve the fennel. Finely dice ¾ and finely shred the remainder. Heat the oil and half the butter in a shallow pan and add the onion and diced fennel. Gently cook for 5 minutes until perfectly softened. Add the garlic and cook for 2 minutes. Add the risotto rice, stir well and cook for 2 minutes. Add the wine and bubble rapidly until cooked off. Add a couple of ladles of stock and stir the rice until almost all of the stock has been absorbed.
4 Add more stock, stir and gently simmer, repeating the process until all of the stock has been used. After 18 minutes the rice should be creamy and tender with just a little bite. Add more hot stock or hot water if needed to reach the right texture. Add the remaining butter and beat well before adding the parsley. Cover and allow to stand for a few minutes before serving.
5 To serve, spoon the risotto on to warmed plates and top with the roast tomatoes and roast cod. Finish with the shredded fennel and serve with lemon wedges.
Recipe courtesy of Catherine Hill
Photo courtesy of Gareth Morgans