Recipe of the day: Roasted cod wrapped in Parma ham with Sun-Blush Tomatoes

Ingredients

• 150g of my SuBlushTomatoes
• 30g fresh basil
• 75ml oil from the sun-blush tomatos, plus extra for oiling
• 8 slices Parma ham
• 4 cod fillets
• salt and freshly ground black pepper.

Preparation method

Preheat the oven to 180C/350F/Gas 4. Place the sun-dried tomatoes and basil into a blender or food processor and blend to a paste. Gradually drizzle in the Sun-blush oil to slacken the paste.

1. Cut out four squares of greaseproof paper, approximately 25cm/10in x 25cm/10in in size, and lay two slices of ham on each piece of paper to overlap.
2. Spread the sun-dried tomato paste over the Parma ham slices and lay a cod fillet on top of each pair. Roll up the paper around each fillet to make a cigar-shaped parcel and carefully remove the paper from each piece of wrapped cod.
3. Place the parcels onto a lightly oiled baking tray. Roast for 15-20 minutes until cooked all the way through. Serve at once with a delicious watercress salad , boiled buttered new potatoes or fragrant rice,

For info and pricing about my Sun-Blush Tomatoes , call or mail @ 0642297107 simon.bingham@hotmail.com