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main courses | serves 2
1. Preheat the oven to 190C/gas 5. Parboil the potatoes for 5 minutes in salted water, drain and steam dry. Season the fish, then wrap in ham. Place in a baking dish with the tomatoes and potatoes. Season again and drizzle with olive oil. Bake in the oven for 12–18 minutes, depending on the thickness of the fillets. Check the fish with a skewer and cook for another min or so if it’s not done.
Recipe Kate McCullough
Photo Sam Stowell
from Issue 29
ingredients• 200g baby new potatoes
• 2 x 120g pollock fillets, skinned • 4 slices of parma ham
• 125g cherry tomatoes on the vine
• Olive oil