Tue, 21 November 2017
Ingredients
· 2 Cod Fillets
· 1 Pack Parma ham slices (or prosciutto)
· 3 Tablespoons pesto.
Pesto ingredients
· 125g pine nuts
· 125g parmesan(diced)
· 1 large bunch basil
· 1 clove garlic
· 200ml extra virgin olive oil
· Juice of half lemon
· Salt & Pepper
Balsamic sauce
· 240ml Balsamic vinegar
· 75g Brown Sugar
Roast tomatoes
· Cherry Tomatoes
· Thyme
· Garlic
· Salt and Pepper
METHOD
1. First make the balsamic sauce. You can make this ahead and it keeps in an airtight container for a month. Stir the vinegar and the brown sugar over a medium heat until the sugar is dissolved. Then gently simmer until it is reduced by half. The glaze should coat the back of a spoon. Cool and store in a jar.
2. Next make the pesto. Again this will keep in an airtight container in the fridge for a week. First lightly toast the pine nuts in a pan over a medium heat.
3. Add parmesan, basil, garlic, pine nuts and oil to a food processor and pulse till blended; add salt and pepper and lemon juice to taste.
4. Heat the oven to 180 degrees.
5. Line a baking tray with baking parchment and spray with oil. Place two slices of the ham flat on a work surface, lay the fillet of cod on it and brush with the pesto. Wrap the cod fillet in the ham and place onto the baking sheet.
6. Toss the tomatoes in some olive oil and thyme. Season with salt and pepper and a quick splash of lemon juice. Place onto the baking sheet beside the fish.
7. Bake for 20 minutes, drizzle with the balsamic sauce and serve with crusty bread.
