Wednesday, 15 April 2015

Baked Coley with Parma Ham

For the more avid reader....this dish actually was made last year but was somehow relegated and I stumbled across it lurking in the bottom of my word document for unfinished blog posts! Now its starting to get more summery, I am thinking more summery food and I remembered how easy, and delicious this dish was! Perfect for an easy summer nights meal! I think the night it was made, we had been for a long, leisurely walk around the grounds of nearby parkland and moaning about the inevitable midges and bugs of balmy evenings!

Blogging has been tough this past month, I have been purposely neglecting my internet presence, and trying to reconnect with real life in a hope to understand why I go through such bad bouts of low mood etc...making sure I am not just using the blog etc as escapism... that combined with deciding to come off virtually all my prescription meds and recovering from my mangled index finger has almost driven me to the edge of giving up the blog. The dressing is finally off, though I have numbness and a fear every time I pick up my chef's knife! Giving up though is not an easy decision, after over 8 years of doing it! I love blogging, connecting with others but sometimes I feel a little overwhelmed with it all, all the talk of PA, DA, SEO etc just phases me to the point of erm, should I retire?! Anyway, do please bear with my wobbly moments!

This dish is so easy it takes moments to throw together, and looks like you have made a bit of an effort! We originally had this with creamed spinach and jacket potato mash - can't go wrong really with its accompaniments but something green always complements fish very well!

Serves 2

2 Coley fillets
4 slices parma ham
6 halved cherry tomatoes
2 tbsp grated parmesan
Olive oil
Salt and pepper

Line a baking tray with foil and grease lightly. Pre-heat oven to 200o

Wrap the parma ham around the coley fillets, tucking the seam underneath. Place in the baking tray,  season with salt and pepper, then scatter over the tomatoes and the parmesan. Drizzle with a little oil and bake for roughly 18-20 minutes, or until the fish has cooked through.

The flavours work so well together, Coley is a fairly light, inoffensive tastying fish and the Parma ham gives it a lovely, slightly salty tasting boost!

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