Prosciutto-Wrapped White Fish

Charmaine Lu -
  • 2 x 150g firm white fish fillets (eg rockling or barra)
  • 4 slices of parma ham
  • 2 tbsp butter
  • 400g new potatoes, cut into 5mm discs
  • 300g peas
  • 100ml heavy cream
  • 2 tsp wholegrain mustard
  • Preheat the oven to 180C. Season the fish well and wrap each piece in 2 slices of ham. Heat 1 tbsp of butter in a frying pan and sear the wrapped fish for 2 mins on each side, then transfer to a baking tray. Toss the sliced potatoes into the buttery frying pan and cook, stirring regularly, until tender and golden.
  • Bake the fish in the oven for 10 mins. Meanwhile, boil the peas in salted water for 4 mins, then drain and mix with the cream and 1 tbsp of butter. Blend to a puree with a stick blender and season well. Serve the fish on a bed of potatoes with the pea puree on the side, topped with a dollop of mustard.
25 mins
2 serving