This recipe is an old fave, and in fact I think I did it when you and Felix were here in the summer. It’s from the Hairy Bikers.
1 red pepper, deseeded and cut into 3cm chunks
1 yellow pepper, ditto
2 medium courgettes, trimmed and cut into 2cm slices
1 medium red onion, cut into thin wedges
1tsp olive oil
4 x 150gm thick skinless cod (or other white fish) fillets
4 slices of Parma ham
10g dry white breadcrumbs
10g Parmesan cheese, finely grated
2tbsp finely chopped parsley
2-3tsp balsamic vinegar
Salt and pepper
Preheat the oven to 220C. Put the peppers, courgettes and onion in a large baking tray and drizzle them with the oil. 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 mins until softened and lightly charred.
Pat the fish dry on kitchen paper and remove any bones. Season with black pepper and wrap each fillet loosely with a slice of ham.
Take the baking tray out of the oven and make gaps in the layer of vegetables to make space for the fish. Place the fish on the tray.
Mix the breadcrumbs with the cheese and parsley and scatter over the fish and vegetables.
Put the tray back in the oven for another 12-15 mins or until the fish is cooked, the ham has crisped and the breadcrumbs are lightly browned. Serve drizzled with a little balsamic vinegar.
This serves 4. Recipes from the HBs usually end with the unspoken injunction: “Tuck in!”
Image found here