Pollack Wrapped in Parma Ham

2 weeks ago 03rd Nov 15:05

This recipe looks impressive but is actually quite easy. Wrap the fish in Parma ham ahead of time and just cook when ready to serve.

Serves: 4

Preparation time: 10 minutes
Cooking time: 10 minutes

Ingredients:
4 x 140g (5oz) pollack portions
4 sage leaves
salt and freshly ground black pepper
4 slices Parma ham
2 x 15ml spoon (2 tablespoons) olive oil
170g (6oz) potatoes, peeled
about 30g (1oz) unsalted butter
3 spring onions, sliced
1 x 15ml spoon (1 tablespoon) fresh rosemary, chopped
green beans, to serve

Method:
Place a sage leaf on each portion of fish. Season and wrap each fish in a Parma ham slice. Heat half the oil in a non-stick frying pan. Pan fry the fish for 2-3 minutes on each side, or until the Parma ham is golden brown.

Place the potatoes in a pan of boiling water. Par-boil for 5 minutes. Drain, return to the pan and dry for 5 minutes. When cool enough to handle, cut into chunks.

Gently melt the butter and remaining oil in a pan and cook the spring onion for two minutes, to soften.

Add the potatoes and rosemary and cook until golden brown and crispy. Serve the fish alongside the potatoes and freshly prepared green beans.

Seafish, the authority on seafood, works across all sectors of the industry to promote good quality, sustainable seafood and to help us find delicious ways to enjoy fish at least twice a week, as recommended by the Food Standards Agency.

With more than 100 different varieties native to the United Kingdom, and many more imported, there are plenty of ways to eat ‘2 a week’.