Ingredients
- 200 gr. baby new potatoes
- 240 gr. skinless pollock fillets
- 4 slices of higher-welfare Parma ham
- 125 gr. ripe cherry tomatoes , on the vine
- olive oil
Method
- Preheat the oven to 190 ºC.
- Parboil the potatoes for 5′ in salted boiling water, drain and steam dry.
- Season the fish with sea salt and black pepper, then wrap in ham.
- Place in a baking dish with the tomatoes and potatoes.
- Season again and drizzle with oil.
- Bake in the oven for 12 – 18′, depending on the thickness of the fillets.
- Check the fish with a skewer and cook for another minute or so if it’s not done.