Parma ham-wrapped cod with sprout and sweet potato hash

Serves: 4

Time: 20 minutes

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.

Recipe credit: Delicious Magazine