Fish Wrapped in Parma Ham

Many people can be worried about cooking fish correctly and there’s always a risk of the skin or flesh sticking to the pan or burning.

This recipe avoids both of these problems, by creating a protective layer around the fish that not only means it cooks to perfection but also creates a great crunch through the crispy ham. You often see chicken cooked in this way, and I think it fish works just as well.

What you'll need:

2 fillets meaty white fish such as cod or haddock

2 pieces of parma ham or prosciutto

1 tablespoon olive oil

Lay a piece of ham out on a clean surface, then place one of the fish fillets along the top. Roll the fish so that the ham wraps around it entirely. Repeat this with the other piece of fish.

Heat the olive oil in a frying pan at a high heat, then add the ham-wrapped fish fillets.

Cook for four minutes on each side, so that the ham is crispy and the fish is soft and cooked through.

I usually serve this with mashed potatoes and peas. If you’re in a hostel and can’t remember how to make mash, here’s a quick reminder.

Quick and Easy Mash

Firstly, boil some salted water in a saucepan and then add the peeled potatoes which have been chopped into bite sized pieces. For two people, you’ll need around 3-4 medium potatoes but you’ll need to judge this yourself depending on how hungry you are. Leave them to boil for around 15 minutes or until you can pierce through them easily with a sharp knife. Drain the water out, and mash the potatoes using either a fork or a potato masher. Add a splash of milk, a knob of butter and salt and pepper to taste. Mix thoroughly until the mash is a creamy texture, then serve!