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Fillets of sustainable coley get all wrapped up in flavoursome layers of herby basil pesto 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, it makes a stylishly simple dish.
Prep: 20 mins | Cook: 20 mins
Thank you Jassy for the excellent recipe, Coley with pesto and Parma ham it was easy to prepare and gorgeous to eat. Five stars