Hairy Dieters - Roasted Cod with Parma Ham and Peppers

As Si and Dave would say 'food isn't just fuel for us - it's our live. We spend most of every day cooking, thinking about food and coming up with recipe ideas, not to mention eating! Great-tasting food is our passion and we're not about to give that up!'

Well said boys!

Here's one from their Hairy dieters book which certainly doesn't lack taste!

Hairy Dieters Roasted Cod with Parma Ham and Peppers

Servers 2

ONLY 5 pp per person

1 red pepper, deseeded and cut into chunks

1 yellow pepper, deseeded and cut into chunks

1 courgette, trimmed and cut into chunks

1 medium red onion, cut into wedges

1 tsp olive oil

2 x 150g thick skinless cod (or other white fish) fillets

2 slices of Parma ham or any thinly sliced prosciutto

10g dry white breadcrumbs

10g Parmesan cheese, finely grated

2 tbsp finely chopped parsley

2–3 tsp good quality balsamic vinegar

flaked sea salt

freshly ground black pepper

Straight out of the oven

I had some cherry tomatoes in the fridge so added them to the recipe at stage 3 below - lovely sweet addition!

I served with 60g per person of rice for an extra 6pp.

1 Preheat the oven to 220c. Put the peppers, courgettes and onion in a large baking tray and drizzle them with the oil and 2 tsps of balsamic vinegar. Season with a little salt and plenty of ground black pepper and toss everything together until the vegetables are lightly coated with oil. Roast for 20 minutes until softened and lightly charred.

2 Pat the fish dry on kitchen paper and check for any bones. Remove any that you see with tweezers. Season the fish with freshly ground black pepper and wrap each fillet loosely with a slice of ham.

3 Take the baking tray out of the oven and make gaps in the layer of vegetables to make space for the pieces of fish. Place the fish on the tray.

4 Mix the breadcrumbs with the cheese and parsley and scatter over the fish and vegetables.

5 Put the tray back in the oven for another 12–15 minutes or until the fish is cooked, the ham has crisped and the breadcrumbs are lightly browned. Serve hot, drizzled with left over balsamic vinegar.