Parma Ham Wrapped Roast Cod with Pea and Mint Mash

I'm not reinventing the wheel here - peas and mint, salt and cod, these are classic combinations. Classic for a reason, in fact, as they're absolutely delicious. The excitement comes from charring some lemons for a sweet and slightly bitter flavour and from a little chilli kick in the mash.

As always, you can swap cod for any white fish, monkfish works particularly well but will need cooking a little longer. Instead of the Parma ham, you could use thin slices of pancetta or Serrano ham. Perfect for families or even to serve at a dinner party, this is a great go-to recipe and I hope you enjoy it! 

Parma Ham Wrapped Roast Cod with Pea and Mint Mash

Serves 4

4 thick cod fillets

8 slices Parma ham 

2 lemons 

500g potatoes 

300g frozen garden peas 

½ a fresh red chilli (optional) 

1 small knob of butter 

1 splash of milk 

15g fresh mint, very finely chopped

sea salt and freshly ground black pepper

Preheat your oven to 200°C/400°F/gas 6. Season the cod with sea salt and black pepper, place on an oiled baking tray and lay two slices of ham over the top of each fillet. Halve the lemons and place the four lemon halves, cut side down, on the tray next to the fish. 

Roast in the preheated oven for 10 to 15 minutes, or until the fish flakes easily. Meanwhile, peel and roughly chop the potatoes into 1 inch cubes and cook until soft in boiling salted water (around 10 minutes). Add the peas for the last 3 minutes cooking time.

De-seed and finely dice the red chilli, if using. Drain the potatoes and peas then mash with butter, milk and a good pinch of salt and pepper. Stir through most of the mint and the chilli (if using). Serve topped with the fish with the rest of the mint sprinkled over and the charred lemons on the side for squeezing over.