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Parma ham-wrapped fish with sprout and sweet potato hash

Parma ham-wrapped fish with sprout and sweet potato hash

Name: Parma ham-wrapped fish with sprout and sweet potato hash
Yield: Serves 4
Cuisine: British recipes
Ingredients: 2 knobs of butter; 3 tbsp olive oil; 1 onion, finely diced; A few rosemary sprigs, leaves stripped, plus extra, chopped; 3 sweet potatoes, cut into small dice; 4 thick sustainable white fish fillets, skinless; 4 Parma ham slices; 200g Brussels sprouts, finely shredded; 2 garlic cloves, finely chopped; Handful of fresh parsley, chopped; Pinch of chilli flakes

Easy
November 2011

Easy
November 2011

Test kitchen approved

Serves 4
Ready in 20 minutes

This simple yet impressive combination of Parma ham and fish makes a quick midweek meal recipe.

Nutrition: per serving

Calories: 418kcals
Fat: 16g (4.7g saturated)
Protein: 34.4g
Carbohydrates: 36.5g (11.7g sugars)
Fibre: 8.4g
Salt: 1g

Nutrition: per serving

Calories: 418kcals
Fat: 16g (4.7g saturated)
Protein: 34.4g
Carbohydrates: 36.5g (11.7g sugars)
Fibre: 8.4g
Salt: 1g

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Ingredients

2 knobs of butter
3 tbsp olive oil
1 onion, finely diced
A few rosemary sprigs, leaves stripped, plus extra, chopped
3 sweet potatoes, cut into small dice
4 thick sustainable white fish fillets, skinless
4 Parma ham slices
200g Brussels sprouts, finely shredded
2 garlic cloves, finely chopped
Handful of fresh parsley, chopped
Pinch of chilli flakes

Method

Melt a knob of butter and 2 tbsp of the oil in a large pan and fry the onion gently for 5 minutes until soft. Add the rosemary leaves and sweet potatoes, then cook, turning, for 10-15 minutes until almost cooked.
Meanwhile, wrap each fish fillet in a Parma ham slice. Heat the rest of the oil in a non-stick frying pan, then cook the fish for 6-8 minutes, turning once, until the fish is just cooked through and the ham is crisp.
Add the sprouts, garlic and second knob of butter to the pan with the sweet potato mix, then fry for 2-3 minutes until tender. Season, stir through the parsley, chilli and rosemary sprigs. Serve with the fish.