Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. 1] Season the flour with salt and pepper to taste. Dredge both sides of the cod in the flour. Place 1 oz. of oil in a heated sauté pan. Place the cod in the pan skin-side up. Cook on both sides until golden-brown. CCP: final internal cooking temperature must reach a minimum of 145°F, held for a minimum of 15 seconds. Remove from the pan. Pour off excess oil. Add 1 oz. of white wine and 1 tsp. of shallots. Bring to a boil. Add 1 Tbsp. of butter. Swirl pan until butter has melted. 2] Place 4 oz. of warmed risotto in the center of a warmed serving plate. Place the cod on top of the risotto. Pour the white wine butter over the cod. Spoon 2 oz. of salsa over the top of the cod. Using a microplane, shave ¼ oz. of Parmesan over the top of the salsa. Garnish with a parsley sprig.