Heads up before we start — I didn’t particularly like this recipe. But I feel I should warn you that I don’t like fish and I don’t like baby sweetcorn. Considering the majority of this meal is fish and half of the rest is baby sweetcorn, this is hardly surprising.
My parents, however, loved it. And it’s quite fancy, and it’s pretty, and it would be a brilliant light dinner in summer. And it only takes 20 minutes, and it needs little preparation. So I’m still writing it up. If you try it, let me know if you like it, please!
- 4 cod fillets
- Rosemary leaves
- A tablespoon of lemon zest
- 8 slices of Parma ham
- 200g sugar-snap peas (The original recipe asked for asparagus, but it wasn’t in season. Either will work)
- 200g baby sweetcorn
Preheat the oven to 200C and sprinkle the cod with salt and pepper. Then finely chop the rosemary leaves and half the baby sweetcorn in half lengthways. This is all the chopping you have to do for this recipe, which makes it pretty fantastic for weeknights. But I digress. You need about a tablespoon full of the chopped rosemary leaves. We have a rosemary plant in our garden, but you should be able to get rosemary from most big supermarkets.
Mix the rosemary together with the lemon zest, and sprinkle it over the fish like so.
Then roll the pieces of fish up (along the length — take the top and roll it to the bottom) and wrap them up with two slices of Parma ham each. You should get pretty little packages.
Then it’s just a cast of putting them in a non stick roasting pan and scattering the vegetables over the top. Spray with Fry-Light and pop into the oven for 12-15 minutes.
The fish should be firm and the vegetables tender but not squashy — there should be a bit of a crunch to it. When it’s ready, just pop it on a plate and serve.
It really does look pretty, doesn’t it? And it was super easy. If you ever have a Friday night dinner party when you’ve got work in the day, this would be a good course as it’s so quick and easy but looks impressive. It might be nice if you took some lemon juice and squeezed it over the cod before serving too. Have a try, and let me know!