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.
Pollack is now widely available in supermarkets as a sustainable alternative to cod.