Instructions: Preheat oven to 220c/400f/Gas 6.

1 Heat the oil in a large saucepan and cook the onion for 1-2 minutes.

Crush in the garlic, stir in the rice and cook for 30 seconds. Add the wine and some of the boiling water and return to the boil.

2 Tie the bayleaf, thyme and rosemary sprigs together with a piece of string and throw the bundle into the rice pan.

3 Simmer rapidly for 17-20 minutes, stirring from time to time until the rice is tender and the liquid has been absorbed.

4 Finely shred the sage leaves and rub the leaves off the thyme stalks.

Place in a bowl with the rosemary and butter.

5 Zest the lemon rind into the bowl, seed and chop the chilli and crush in the garlic. Season the mixture generously and beat well together.

6 Cut a pocket horizontally into each fish fillet and spoon or spread the herbaceous butter inside. Press the fillet back together again to enclose the butter.

7 Heat the olive oil in a large frying pan. Wrap the Parma ham around each fish fillet and cook joint-side down first for 1-2 minutes on each side until browned. Transfer to the oven and roast until just cooked through.

8 Finely grate the Parmesan and stir about 4 tbsp into the rice with a knob of butter and the rocket, stirring until it wilts. Season to taste.

9 Add the sage sprigs to the fish pan and cook for 30 seconds on each side until crisp and dark green. Spoon the rice into a wide bowl and grate over a little more Parmesan.

10 Carve the fish fillet in half and arrange on top of the rice. Garnish with the crispy sage sprigs and serve.

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