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Fancy Fish Parcel

Fancy Fish Parcel

with Tomato & Courgette Risotto

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Delicate white fish works perfectly with the deep smoky flavour of the bacon, making this recipe one of Chef André’s best yet. Served alongside a creamy courgette risotto and peppery rocket salad, it’s hard to say which part of this dish we love most. Add a little bit of luxury to your menu with this simple show stopping recipe.


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 sachet

Chicken Stock Powder

1 unit(s)

Echalion Shallot

1 clove

Garlic Clove

1 unit(s)


1 bunch(es)

Flat Leaf Parsley

½ unit(s)


4 unit(s)

Streaky Bacon Rasher

2 unit(s)



1 sachet

Tomato Puree

175 grams

Risotto Rice

1 pack(s)

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

30 grams

Unsalted Butter


1 bag(s)


Not included in your delivery

750 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3100 kJ
Energy (kcal)741 kcal
Fat27.0 g
of which saturates15.0 g
Carbohydrate76 g
of which sugars6.0 g
Protein44 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
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Put a large saucepan on medium heat and add the water (see ingredients for amount) and stock powder. Bring to the boil then reduce the heat to low. Halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press). Trim the courgette, quarter lengthways, then chop widthways into small chunks. Roughly chop the parsley (stalks and all) then zest and halve the lemon.


Lay two rashers of streaky bacon on a board, pop a cod fillet in the centre and roll up so the bacon encloses the fish. Repeat for the other fillets. Keep to one side - we will cook the fish later. IMPORTANT: Remember to wash your hands and equipment a er handling raw fish.


Heat a splash of oil in a wide-bottomed saucepan on medium heat. Add the shallot. Cook, stirring, until the shallot is so , 3-4 mins. Add the garlic and tomato purée and cook for 1 minute more. Stir in the arborio rice, making sure the rice is well coated. Cook for 1 minute.


Stir in a ladle of your stock. When the stock has been absorbed by the rice, stir in another ladle of stock. Keep the pan on medium heat and continue stirring in stock, letting it absorb each time. The cooking time should take 20-25 mins and your risotto is done when your rice is ‘al dente’ - cooked through but with a tiny bit of firmness le in the middle. When the risotto has about 10 mins le , stir in the courgette.


Once you've added the courgette to the rice, heat a splash of oil in a frying pan on medium-high heat. When the oil is hot, carefully lay in the fish. Cook on one side until the bacon is browned and crispy, 5 mins. Turn the fish over and cook for 5 mins on the other side, then remove the pan from the heat. IMPORTANT: The fish is cooked when opaque in the centre. Keep an eye on your risotto as you do this - don't forget to stir!


When the risotto is ready, stir in the Italian style hard cheese, butter, a squeeze of lemon juice and half the lemon zest and parsley. Mix well and season to taste with salt and pepper. Pop the rocket in a bowl and dress with a drizzle of olive oil and a squeeze of lemon juice. Spoon the risotto onto your plates. Lay the fish parcel and rocket alongside and finish with a sprinkling of the remaining parsley and lemon zest. Enjoy!