Pollock Wrapped in Parma Ham with Rosemary Potatoes

Pollock Wrapped in Parma Ham with Rosemary Potatoes
Fishboxer Fish is the Dish from

An impressive-looking but easy recipe which can be prepared ahead of time  and cooked when you are ready to serve.












  •  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)





















  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.