Parma Ham-Wrapped Fish with Sweet Potato Hash

Salty ham, sweet potatoes, hint of chilli, zing of lemon, freshness from basil... just pure flavour in every mouthful! And the best thing? It's packed full of nutrients and goodness and on the table in less than half an hour.

As always, you can adjust the recipe to suit your tastes. Swap the sweet potatoes for any root vegetable and trade the cabbage for Brussels sprouts. You can also leave out the chilli flakes or use a teaspoon of paprika instead. 

Parma Ham-Wrapped Fish with Sweet Potato Hash

Serves 4

25g butter 

3 tbsp oil 

1 red onion, finely diced 

3 sweet potatoes, cut into small cubes 

4 thick skinless white fish fillets

4 Parma ham slices 

200g cabbage, finely shredded 

2 garlic cloves, finely chopped 

handful of fresh basil, chopped

pinch of chipotle chilli flakes

1 lemon, juice only

sea salt and freshly ground black pepper

Melt the butter and 2 tbsp of the oil in a large pan and fry the onion gently for 5 minutes until soft. Add the sweet potatoes, then cook, turning, for 10-15 minutes until almost cooked. 

Meanwhile, wrap each fish fillet in a Parma ham slice. Heat the rest of the oil in a non-stick frying pan, then cook the fish for 6-8 minutes, turning once, until the fish is just cooked through and the ham is crisp. 

Add the cabbage, garlic and chilli flakes to the pan with the sweet potato mix, then fry for 3-4 minutes until tender. Season with salt and pepper, stir through the basil and lemon juice. Serve with the fish.