Herbed Coley Wrapped in Parma Ham Recipe

Ingredients

A large handful of mixed soft herbs (parsley, dill, chives, mint etc.)
1 lemon
1 tsp capers
1 shallot
Freshly ground pepper
2 tbsp olive oil
2 coley fillets
4-6 slices parma ham
250g cherry vine tomatoes
Cooked puy lentils
Watercress

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Method

1. Preheat your oven to 180°C/Fan 160°C/Gas 4

2. Finely chop your herbs and place them on a large plate. Zest over the lemon.

3. Peel and finely chop the shallot. Finely chop the capers and add both the shallot and capers to the herbs. Crack over plenty of black pepper and drizzle over 2 tbsp olive oil. Mix to combine.

4. Place the coley fillets on to the plate and turn them over a few times to coat them.

5. Line a baking tray with baking paper. Place two slices of parma ham, side-by-side and over lapping slighty. Repeat with another two slices. Pop a coley fillet at one end of a parma ham layer. Top with the remaining herb mix then roll the fish to wrap it in the ham. Repeat with the other fillet. Use another slice or two to patch up any holes or splits in the ham. The ends of the fish don't need to be covered.

6. Tumble the cherry tomatoes onto the tray around the coley.

7. Slide the tray into the oven for 20 mins. The parma ham should be crisp, the fish cooked through and flaky, and the cherry tomatoes soft and bursting.

8. Serve the fish with the cherry tomatoes, puy lentils, some peppery watercress and wedges of lemon.