2 trout fillets
three slices of parma ham
400g of cherry tomatoes
Preheat the oven to 220 degrees. Season the fish with sea salt and black pepper
Place one fillet in an ovenproof dish and drizzle olive oil over it. Cover with the second fillet. Lay the ham over the fish overlapping the slices to cover the fish in an even layer. Tuck the ends of the ham under the fish.
Add the cherry tomatoes. Drizzle the tomatoes and ham with olive oil and season lightly. Roast for 20 minutes until the tomatoes are lightly coloured and the fish is cooked through.
Another ridiculously easy recipe to cook fish. I love how the taste of the fish blends in with the sharpness of the parma ham and the sweetness of the cherry tomatoes as it bursts in your mouth. Not to mention, the sea salt that’s sealed between the ham and the fish. Serve with warm foccacia and it’s an excellent Sunday lunch