Updated: Jul 5, 2018
This recipe works well with any white fish, or indeed you can substitute the fish with small chicken breasts, and adjust the cooking times.
4 white fish fillets e.g. cod, haddock or Pollock
Half a jar of Sundried tomatoes
8 slices of parma ham
Drizzle of olive oil
A few baby tomatoes
Blitz the sundried tomatoes in a blender until you have a paste.
Place two pieces of parma ham on a board next to each other and place one of the fish (or chicken) fillets on top. Spread over the sun-dried tomato paste and wrap the parma ham around the fish. Repeat with the other fillets.
Place on an oiled baking tray and bake for 20-25 minutes depending on the size of the fillets. 10 minutes before the end of the baking, sprinkle the baby tomatoes over the top and return to the oven.
If you are using chicken, the chicken breasts will need to bake for about 45 minutes. Test they are cooked through by piercing with a skewer and making sure any juice runs clear.