12 small peppers, halved
1 lemon, cut into wedges
2tbsp olive oil
4 cod loin fillets (weighing about 150g each)
8-12 basil leaves, plus extra to garnish
4 slices Parma ham
4 sprigs of British baby plum or cherry tomatoes on the vine
Salt and freshly ground black pepper
Try this tasty, colourful, easy-to-make dish for a stylish weekend meal.
Prep time: 10 minutes
Cook time: 20-22 minutes
1. Preheat the oven to 200°C/fan oven 180°C/ Gas Mark 6.
2. Put the pepper halves and lemon wedges into a roasting dish. Drizzle with olive oil, season and then roast for 10 minutes.
3. Meanwhile, arrange 2-3 basil leaves on top of each piece of cod, then wrap each fillet with a slice of Parma ham. Arrange on top of the peppers, then add the sprigs of tomatoes. Roast for a further 10-12 minutes.
4. Serve, garnished with extra basil leaves.
Cook’s tip: Try using different types of fish, such as haddock, halibut or hake.
Did You Know?
The British tomato industry has a glasshouse area of 190ha, that’s twice the area of all the football pitches added together in the British professional leagues and getting bigger!