Pesto & Parma Ham Wrapped Coley Recipe | Abel & Cole

Pesto & Parma Ham Wrapped Coley

Serves4 people
Gluten-free diets
Pesto & Parma Ham Wrapped Coley

Fillets of sustainable coley get all wrapped up in flavoursome layers of herby pesto alla Genovese and savoury slices of prosciutto di Parma, before sliding into the oven with tender seasonal asparagus spears and bursting cherry vine tomatoes. Served with buttery potatoes and plenty of fresh mint and lemony crème fraîche sauce.

Ingredients

  • Sea salt
  • 2 tbsp pesto alla Genovese
  • 4 coley fillets
  • 8 slices prosciutto di Parma
  • 400g asparagus
  • 250g cherry vine tomatoes
  • 200ml crème fraîche
  • Freshly ground pepper
  • 1 lemon
  • 1kg potatoes
  • A handful of mint, leaves only
  • 2-3 tbsp salted butter
  • 100g lamb's lettuce
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Method

1. Preheat your oven to 180°C/Fan 160°C/Gas 6. Put a pan of salted water on to boil. Spread½ tbsp pesto alla Genovese over each coley fillet, coating the flesh side. Lay 2 slices of prosciutto di Parma on your work surface so they are slightly overlapping, then pop a coley fillet at one end of the ham and roll up to wrap the fish. Repeat with the other fillets and place them in a roomy ovenproof dish.
2. Snap the woody ends off the asparagus (bend the spears and they will break in the right spot). Add them to the dish. Add the cherry vine tomatoes to the dish. Spoon 200ml crème fraîche over the veg and around the fish. Season with a pinch of black pepper, grate over the lemon zest and bake in the oven for 20 mins, till the fish is golden and the veg are just tender.
3. While the fish bakes, scrub and chop the potato into bite-size pieces. Simmer them in the pan of boiling water for 15-20 mins till tender. Finely chop the mint leaves.
4. Drain the spuds and toss with butter, salt, pepper and chopped mint. Serve the fish with the baked veg and sauce, buttered potatoes and handfuls of fresh lamb’s lettuce.
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