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Blue-Eye with Baked Prosciutto and Leek Risotto


  • 2 tsp olive oil  

  • 1 whole leek, finely chopped

  • 4 slice(s) prosciutto, (60g) thinly sliced

  • 2 clove(s) fresh garlic, crushed

  • 1 tbs fresh sage, (marjoram), chopped  

  • 2/3 cup(s) rice, Arborio, dry

  • 150 g cherry tomato, halved 

  • 2 cup(s) chicken stock

  • 1 x 3 second spray(s) oil spray

  • 600 g cod, (blue-eye), cut into fillets

  • 1 tsp ground paprika, (smoked)

  • 2 tbs reduced-fat cream


  • 1.

    Preheat oven to 180°C or 160°C fan-forced. Heat oil in a large flameproof casserole dish over medium heat. Add leek and prosciutto and cook, stirring, for 5 minutes or until prosciutto is crisp and leek has softened. Add garlic and marjoram and cook, stirring, for 30 seconds. Add rice and tomatoes and stir to combine.

  • 2.

    Add stock and bring to the boil, stirring occasionally. Cover and bake in oven for 25–30 minutes or until rice is just tender.

  • 3.

    Meanwhile, sprinkle fish with paprika. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook fish for 4–5 minutes each side or until just cooked through.

  • 4.

    Remove risotto from oven and stir in cream. Serve fish with risotto

  • 5.

    SERVE WITH: 0 ProPoints value green salad.

  • TIP: :

  • 1.

    You can use salmon, perch or ling fillets instead of blue-eye trevalla. The recipe will have 13 ProPoints values per serve with salmon, 15 ProPoints values per serve with perch and remain the same with ling


Weight Watchers - 9 ProPoint value
For more information, visit WeightWatchers

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