One Pot Spanish Style Pollock with Parma Ham, Chickpeas and Smoked Paprika by Rachel Green

Alaska Seafood

One Pot Spanish Style Pollock with Parma Ham, Chickpeas and Smoked Paprika by Rachel Green

SERVES: 4

METHOD

1) Preheat the oven to 200°C/400°F/Gas mark 6

2) Put the garlic, chilli, tomatoes, chickpeas, lemon, onion, olive oil and paprika into a roasting tin, season with sea salt and black pepper. Stir to mix thoroughly.

3) Cook in the preheated oven for 10 minutes, remove from the oven.

4) Meanwhile, wrap a slice of Parma ham around the middle of each pollock fillet. Place the pollock on top of the chickpea mixture. Put back in the oven and cook for a further 10 minutes, taking care not to overcook the pollock.

5) To serve, scatter the chopped parsley over the top of the pollack and serve with crusty bread and a green salad.

TIP: You can substitute the plum tomatoes with any cherry tomatoes or another option would be to use ½ cherry tomatoes and ½ sundried tomatoes.

INGREDIENTS:

• 2 large garlic cloves, crushed

• 1 red chilli, finely sliced

• 250g baby plum tomatoes, halved

• 400g tin of chickpeas, drained and rinsed

• 1 lemon, cut into small wedges

• 1 small red onion, cut into thin wedges

• 3 tbsp olive oil

• 1 tsp smoked paprika

• Sea salt flakes

• Freshly ground black pepper

• 4 slices Parma ham

• 4 pollack fillets

• Small bunch of parsley, chopped

• Crusty bread, to serve

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