Meat-Fish with Minty Crushed Peas

Despite being the biggest foodie I know, my mum is not a fish fanatic. She's a sucker for a hunk of meat, so when she goes away, the fishies come to play. Even my dad needs his meat fill and so, this is his favourite fish-dish... the cod is hidden in a parma ham camouflage. Iiiiiideal.

First, preheat your oven to 200c!

Place four cloves of garlic on some tin foil, lightly oil, wrap them up tightly and shove your little bundle in the oven for 35 mins (or until they are soft).

Lay out and overlap 3 strips of parma ham per loin, and place the cod loin in the centre.

Wrap the meat tightly around the loin.

Then season the parma ham with pepper and a little salt (you don't need much cause parma ham is hellaa salty!) Place the cod fillets onto a lightly oiled baking sheet and shove them into the oven for about 12-15 minutes.

In a pan, boil some water and add your frozen peas. While they're boiling away, take the garlic out of the oven, peel away the skins and discard them! When the peas are ready, drain them. (Obviously).

My dad likes to crush them in two separate ways to get a variety of textures - half in the pan with a potato masher, and half in a blender. However, I feel that this is quite the effort and I prefer to just shove them all in the blender with a slab of butter, some salt and pepper, a little lemon juice and a few mint leaves (and maybe some cream if I'm feeling indulgent... which I always am... so yes, add that).

After their 12-15 minutes in the oven, take out your cod loins. The parma ham should be cripsy and firm and the cod soft and delicate!

I plated mine up with some Steve's leaves salad and the peas. Artsy heh!?

It's super simple to cook, looks decent all plated up, tastes fresh and salty and is also pretty dang good for you!

SERVES 2

INGREDIENTS

• 2 cod fillets (the ones my dad used were ENORMOUS so don't worry if yours are way smaller)
• 1 pack parma ham
• salt and pepper, a pinch
• olive oil, a glug for greaseproofing

• 400g peas
• 4 cloves of garlic, roasted
• 40g butter
• the juice of half a lemon
• a handful of mint leaves
• 3 tbsp double cream

• 1 bag of Steve's leaves salad