Hake Fillets Wrapped In Parma Ham

Method

• Method: Hake Fillets Wrapped in Parma Ham
• Preheat oven to 200°C (392°F)
• Line a baking tray with parchment paper
• Rinse cherry tomatoes and dry thoroughly
• Slice cherry tomatoes in half
• Peel garlic cloves and gently crush with the flat side of a knife
• Strip rosemary leaves from sprigs and roughly chop
• Pat hake fillets dry with kitchen paper and season both sides with coarse sea salt and ground black pepper
• Lay out four slices of Parma ham per fillet on a flat surface, slightly overlapping to form a rectangle for each fillet
• Spread 2 tsp of green pesto over each hake fillet
• Place each hake fillet on top of the prepared Parma ham rectangles
• Roll each hake fillet in the Parma ham, wrapping tightly and tucking in ends if necessary
• Arrange wrapped fillets seam-side down in the center of the lined baking tray
• In a bowl, toss halved cherry tomatoes, crushed garlic, and chopped rosemary with 100ml extra-virgin olive oil and a pinch of salt and pepper
• Scatter the tomato mixture around the wrapped fillets on the tray, ensuring even distribution
• Drizzle a little of the seasoned olive oil over each wrapped fillet for additional moisture during baking
• Bake in the preheated oven for 18-22 minutes, or until the Parma ham is crisp and the hake is cooked through (opaque and flakes easily)
• Rest fillets 2 minutes after baking for juices to redistribute
• Plate wrapped fillets with roasted cherry tomatoes and garlic alongside for color and acidity
• Garnish with a small rosemary sprig or a swirl of extra pesto for presentation
• Serve immediately; pairs beautifully with a crisp green salad or buttered new potatoes if desired