ROASTED FISH WITH PARMA HAM & PEA PURÉE

I’ve probably cooked this for everyone I know – it requires almost no preparation, cooks quickly, looks mildly impressive and leaves practically no washing up.

Serves 2

● Oil

● 2 fillets of skinless fish (salmon, cod or haddock)

● 4 slices of Parma ham or speck

● Salt and pepper

● Chilli flakes (optional)

● 400g (14oz) frozen peas

● A dollop of crème fraîche

● 2 roasted garlic cloves (see tip at the bottom of the page)

● A handful of chopped chives

● Lemon wedges

Preheat your oven to 220°C/fan 200°C/gas 7. Pour a little bit of oil onto a non-stick baking tray and wipe with kitchen paper. Check your fish fillets for pin bones, then wrap each in 2 slices of ham, leaving the ends of each fillet exposed. Place on the baking sheet, drizzle with a little oil and season with salt, pepper and chilli if you like. Put in the oven for 810 minutes until the fish is done and the ham is crisp.

In the meantime, put the frozen peas in a pan, pour boiling water in, bring to the boil and cook for 3-4 minutes until soft. Drain, add the crème fraîche and roasted garlic, and season.

Blitz with a hand blender to a not-toosmooth purée. Stir in the chives, reserving some for garnish. Keep warm until the fish is ready (but it should be at more or less the same time).

Divide the pea purée and the fish fillets between 2 plates. Sprinkle with the rest of the chives and pop a lemon wedge alongside.