- Serves 2
- Prep in 15
- Cook in 35
I love nothing more than to cook for others but what on Earth is the point of inviting people over to share a meal with you if you then spend the majority of the evening locked in the kitchen whilst your guests entertain themselves…
Luckily this recipe is not 1 that will shackle you to the stove, half can be prepped ahead of time & the rest is a case of ‘throw it all on a tray, put that in the oven & then present it as if it took you all day….’ (It didn’t)
I’ve used cod in here but any firm white fish will do, & if you’re not a fish fan then substitute chicken breasts instead, you’ll just need to bash them out flat or cook them for a little longer than the fish.
- Easy & Impressive
- Prep Ahead
- Great Protein Source!
- Best Eaten With Friends
2 x 150g cod loin pieces
4-6 slices bresaola, Parma ham or prosciutto
Large handful of a mix of any of parsley, dill, coriander, mint
1 tablespoon olive oil
1 teaspoon capers
2 waxy potatoes + 1/2 small cauliflower
200g each sugar snap peas & cherry tomatoes
Salt & pepper
Preheat your oven to 175C.
Chop your potatoes into chunks, add to a pan with cold water + a pinch of salt. Bring to the boil & cook until a knife almost goes in easily. Add the chopped cauliflower, cook for 4 mins & drain, reserving some of the liquid. Blend to a smooth purée in a food processor using the liquid to thin. Pop back into the pan, season & leave to heat up later.
Meanwhile chop your herbs with the capers, shallot & lemon zest to make a rough mix. Stir through the olive oil & season with pepper.
On a lined tray lay 3 of the bresaola slices side by side & overlapping slightly. Coat the fish pieces in the herb mix & place in the middle then wrap up tightly. Use a further piece to seal any big holes.
Tumble the sugar snaps & tomatoes around the fish, toss with the tiniest amount of oil & season with pepper. Roast in the oven for 15-20 mins until everything is golden.
Heat up your mash (stirring frequently) & serve with a final flourish of lemon juice.