2 x 120g skinless pollock fillets, from sustainable sources
4 slices of Parma ham
125g ripe cherry tomatoes, on the vine
olive oil
Preparation
Preheat the oven to 190ºC.
Parboil the potatoes for 5 minutes in salted boiling water, drain and steam dry.
Season the fish with sea salt and black pepper, then wrap in ham.
Place in a baking dish with the tomatoes and potatoes. Season again and drizzle with oil.
Bake in the oven for 12 to 18 minutes, depending on the thickness of the fillets. Check the fish with a skewer and cook for another minute or so if it’s not done. Serve.
