Bacon-wrapped cod fillet with tomato risotto

Ingredients for 4 servings:

• 500 g cod fillet(s)
• 100 g bacon, sliced
• 1 dash of olive oil
• 1 garlic clove(s)
• 1 small onion(s)
• 200 g risotto rice
• 400 ml vegetable stock
• 1 tbsp Parmesan
• 2 m.-large tomato(s)
• 2 tbsp tomato paste
• e.g. salt and pepper
• Herbs of Provence
• Butter for frying
• Parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Peel and finely chop the onion and garlic clove. Heat the olive oil in a saucepan, sauté the onion, garlic, and risotto rice. Add the tomato paste and the vegetable stock slowly, a little at a time, over the cooking time, stirring constantly. Cook over low heat. When the risotto is still slightly firm to the bite, stir in the Parmesan cheese and keep warm. This takes quite a while; you should allow at least half an hour. Slice the tomatoes, arrange them on a baking sheet lightly greased with olive oil, season with herbs de Provence, pepper, and salt, and bake in the oven at 200°C (convection oven) for about 20 minutes. Debone the fish fillet if necessary, cut into portions, season lightly with pepper (I don’t mind omitting the salt; the bacon makes it salty enough), and wrap it in the bacon. Melt the butter in a pan and briefly fry the fish on all sides over medium heat. It’s difficult to give an exact time here, as it also depends on the thickness of the fillet, but I don’t think it should take longer than two minutes per side. Chop the parsley and serve the risotto with the fish.