Weekly Recipe!

Roasted Cod Fillet wrapped in Prosciutto with Seared Asparagus, Mushy Peas & Homemade Chips

Ingredients (serves 2):

2 cod fillets roughly 200g each                          2-3 large potatoes, King Edward/Maris Piper

2-4 slices Prosciutto/Parma ham                       2 tbsp. Rapeseed oil

8 spears asparagus                                           3-4 handfuls of frozen peas

salt & butter                                                        knob of butter

Method:

  1. Preheat oven to 200⁰C. Boil the kettle. Wash and peel the potatoes, then cut into 1cm thick batons. In a large saucepan, pour the water from the freshly boiled kettle, add the potato batons, bring to the boil and let simmer for 5-6 minutes.

  2. Meanwhile, lay the prosciutto on a flat surface, place the fish in the centre skin side up and wrap the sides around the fish. Place on an aluminium foil covered baking tray and season with pepper and a small drizzle of oil.

  3. Once the potatoes have boiled, drain them and pat dry with kitchen towel. Spread evenly on a baking tray, season with salt and pepper and drizzle over the Rapeseed oil. Place in the oven for 30 minutes or until golden brown.

  4. After 10 minutes place the fish in the oven and cook for 20 minutes. Turn the chips.

  5. After another 10 minutes prepare the asparagus by chopping 1cm off the bottom of the stalk. Then place the asparagus into a frying pan or skillet with a drizzle of oil on a medium-high heat. Roll the asparagus back and forth to ensure an even coating of oil, and cook for 8-10 minutes shaking the pan frequently to ensure even cooking and reduce the chance of burning.

  6. Pop the plates in the oven to warm up.

  7. Whilst the asparagus is cooking, add the frozen peas to a pan of boiling water and cook as instructed on the packet. Once cooked, drain and place in a bowl, add the butter, salt and pepper then mash the peas.

  8. Remove the plates from the oven and serve.

Toms Top Tips: Essentially, being fancy fish and chips you’ve got to have a sauce. For me ketchup or tartar just doesn’t cut it, so, my condiment of preference for this dish has got to be Hollandaise sauce. Its anise tang and rich butteriness gives the whole meal a lift. A few mint leaves in the peas make a nice little boost in flavour.