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?
In the UK, we eat 6oz (160g) of fresh tomatoes per person per week. This is the equivalent of two classic British tomatoes per week, or more than 100 per year - very low compared with other European countries, especially those in the Mediterranean region.