Let the flavours of the roast fish and parma ham shine through with this simple recipe for a tasty light meal.
- 30g (1oz) hard butter, cut into 4 pieces
- 8 small sage leaves
- 4 x 175-250g (6-8oz) cod loin fillets or similar fish, skinned if preferred
- 4 slices Parma ham
- 2tsps olive oil
Set the oven to 200°C (400°F, gas mark 6).
Place a piece of butter and two sage leaves on top of each piece of fish. Wrap a slice of Parma ham round the fish, overlapping it underneath.
Rub oil over a large, oven-proof frying-pan. If you don’t have one, use an ordinary pan and put a baking tray in the oven to heat up.
Heat the pan, add the fish, butter-and-sage-side up, and cook for about a minute.
Take the pan off the heat and put in the oven, or transfer the fish to the hot baking sheet, pouring any juices over the top. Roast for 8-10 mins, depending on the thickness of the fish.
Serve on a bed of shredded cabbage and green beans, with some pasta shells, if you like.
Not suitable for freezing.
Top tip for making Roast cod with Parma ham
Pollack is now widely available in supermarkets as a sustainable alternative to cod.