Pollock Wrapped in Parma Ham with Rosemary Potatoes

Ingredients

•  4 x pollock fillets
•  4 sage leaves
•  4 slices Parma ham
•  2 tbsp olive oil
•  170g potatoes
•  30g unsalted butter
•  3 spring onions
•  10g fresh rosemary
•  Salt and pepper (to taste)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Method

1.  Peel the potatoes
2.  Slice the spring onions and finely chop the rosemary.
3.  Place the potatoes in a pan of boiling water and par-boil for 5 minutes.
4.  Drain, return to the pan and dry for 5 minutes.
5.  When cool enough to handle, cut into chunks.
6.  Place a sage leaf on each pollock fillet.
7.  Season and wrap each pollock fillet in a Parma ham slice.
8.  Heat half the oil in a non-stick frying pan and pan fry the pollock fillets for 2 to 3 minutes on each side or until the Parma ham is golden brown.
9.  Gently melt the butter and remaining oil in a pan and cook the spring onion for 2 minutes, to soften.
10.  Add the potatoes and rosemary and cook until golden brown and crispy.
11.  Serve the fish alongside the potatoes and some cooked green beans.