150g sun-dried tomatoes
30g fresh basil
75ml olive oil, plus extra for oiling
8 slices Parma ham
4 cod fillets
salt and freshly ground black pepper
Preheat the oven to 180C. Place the sun-dried tomatoes and basil into a blender or food processor and blend to a paste. Gradually drizzle in the olive oil to slacken the paste.
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.
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.Place the parcels onto a lightly oiled baking tray. Roast for 15-20 minutes until cooked all the way through. Serve at once.