Hake fillets, wrapped in parma ham with a confit of tomatoes
Recipe from Serge, Young’s seafood chef
Watch a video of this dish being made on the Young's seafood website
serves 2
Ingredients
2 x 120g hake fillets skinless, boneless
8 sliced of parma ham
4 teaspoons of green pesto
120g cherry tomatoes (left on the vine)
2 sprigs of rosemary
coarse sea salt
cracked black pepper
sliver of 6 cloves of garlic
100ml olive oil
To make
- Preheat oven to 200°C/Gas Mark 6
- Place the garlic slivers in an oven proof dish together with the cherry tomatoes and sprigs of Rosemary. Season with sea salt, cracked black pepper, then poor olive oil all over. Cook on a medium heat for about 15 minutes.
- On a chopping board, lay flat 4 slices of Parma Ham. Place the hake fillet on top of the Parma ham, brush the fish with green pesto (be generous) and wrap it in the Parma ham. Oil the baking tray and bake for 15/20 minutes.
- To serve - Place the roasted hake onto a plate, spoon on tomato confit, then pour the remaining cooking juice over the top.
- Serve with dressed rocket salad
