Cod Loin With Saffron Risotto

Halve the plum tomatoes and put into a large bowl, season with salt and pepper, squeeze on some lemon juice and zest, add chopped dill and a drizzle on the olive oil. Stir, cover and keep to one side. Heat a drizzle of oil in a frying pan on medium heat. Add diced bacon and cook until golden and crisp stir in onion marmalade with a little water and cook until sticky. Set to one side. Make up the fish stock with boiling water. Heat some oil in a saucepan, add diced shallot and garlic, cook for a couple of minutes then stir in the rice and saffron and cook out for a minute or two. Stir in a ladle of stock and when it has been absorbed by the rice add another ladle and continue this process until all the stock has been absorbed by the rice and it is cooked to ‘al dente’. Season the cod loin with salt and pepper and brush with oil, heat a frying pan. When hot add the cod loin and brown on one side for about 2-3 mins. Turn and cook the other side for another 2 mins, add butter to the pan and spoon over the fish frequently. Remove the pan from the heat and add a pinch of lemon zest, chopped parsley and a squeeze of lemon juice. Once rice is cooked add butter, grated grana Padano and stir well so the risotto becomes creamy. Season to taste. Spoon risotto into bowls, place fish on top and spoon over the bacon jam. Serve with macerated tomatoes