Parma-wrapped Fish Tray Bake with British Vine Tomatoes

Ingredients

• 12 small peppers, halved
• 1 lemon, cut into wedges
• 2tbsp olive oil
• 4 cod loin fillets (weighing about 150g each)
• 8-12 basil leaves, plus extra to garnish
• 4 slices Parma ham
• 4 sprigs of British baby plum or cherry tomatoes on the vine
• Salt and freshly ground black pepper

Method

1. Preheat the oven to 200°C/fan oven 180°C/ Gas Mark 6.
2. Put the pepper halves and lemon wedges into a roasting dish. Drizzle with olive oil, season and then roast for 10 minutes.
3. Meanwhile, arrange 2-3 basil leaves on top of each piece of cod, then wrap each fillet with a slice of Parma ham. Arrange on top of the peppers, then add the sprigs of tomatoes. Roast for a further 10-12 minutes.
4. Serve, garnished with extra basil leaves.

Cook’s tip: Try using different types of fish, such as haddock, halibut or hake.