Remember when you first start cooking and you heard people talk about seasoning? It’s hard to describe seasoning, isn’t it? You don’t have to cook for very long before seasoning food is a staple along with having chopped tomatoes and an onion in your cupboard, but, you flounder if someone asks you to explain ‘why’.
After a while, it just begins to make sense, you can tell yourself when you’ve properly seasoned a tomato sauce or a piece of griddled chicken.
This dish is also one of those that is made by seasoning correctly. The specks of black pepper, burning their way into the crispy parma ham, the salt glistening on top of the potatoes and providing that contrast to the blistered, sweet, hot tomatoes.
Without careful but generous seasoning, this dish would be relatively boring. But with it, this is a healthy, delicious, easy dinner to knock up in 35 minutes.
- Two sustainable cod fillets
- Six slices (at least, eight would be better) parma ham
- Two decent handfuls of baby potatoes
- Tomatoes on the vine – as many as you want or can fit in your baking dish with the fish and spuds
- Olive oil
- Preheat the oven to 200c
- Parboil your potatoes in salted water for 5-10 minutes
- While boiling, season the fish with salt and pepper, then wrap the finish in the parma ham – this can be a bit tricky be gentle with the ham, long stringy bits are hard to wrap a fish in
- Once wrapped, season again and place in the baking dish
- Next, put your tomatoes on the vine in the dish.
- Finally, put the boiled potatoes in the dish.
- Drizzle everything with olive oil
- Season generously from a height
- bang it all in the oven until the fat from the ham has started to drain out and crispen up.
- Serve up neatly and don’t be afraid to drizzle the fishy, meaty, salty, tomatoey, oily juices from the dish on your plates.