This is a great way to serve fish with a fragrant herb filling and crisp and salty Parma ham coating.
2 Cod loin fillets, approx. 150-200g each
4-6 Parma ham slices
1 Garlic clove
8-10 Sundried Tomatoes
10-12 Fresh basil leaves
3 tbs Olive oil
Salt and black pepper
Preparation and cooking
Place the basil leaves, garlic, olive oil and sundried tomatoes into a blender, and blitz until it forms a smooth paste. Season with a little salt and pepper.
Layout two large sheets of clingfilm, and then careful place 2-3 Parma ham slices in a rectangle with overlapping edges into the centre of each sheet. Smooth half the tomato and basil paste onto each Parma ham rectangle. Place a cod loin on the long edge of the rectangle and then using the clingfilm, gently roll the Parma ham over the cod loin to form a package of cod encased in the Parma ham, like a fish sausage!
When you are ready to cook, preheat the oven to 200°C. Remove the cod parcels from the clingfilm, and place on a baking try. Bake for 20 minutes, and then serve immediately.