Fish parcels with ham and olives

By admin
25 November 2011

Use lean smoked ham instead of traditional bacon and bake instead of frying the fish.

Serves 4

Preparation time: 10 min

Cooking time: 8-10 min

4 white fish fillets (hake or kingklip)

salt, pepper and lemon juice

8 large thin slices lean smoked ham

12 fresh basil leaves

8 green olives, pitted and chopped

45 ml (3 T) olive oil

Preheat the oven to 190 °C.

Season the fish with salt, pepper and lemon juice.

Put the ham on a work surface and arrange a few basil leaves on top.

Scatter over some chopped green olives.

Put the fish on top and wrap the fish in the ham.

Transfer the parcels to an ovenproof dish, drizzle with the olive oil and scatter chopped olives on top.

Bake for 8 to 10 minutes or until the fish turns white and flakes easily.

Serve with cauliflower purée (recipe below), fresh basil leaves and a tomato and cucumber salad.


Cook 4 servings of cauliflower in salted water until soft. Drain, add 10 ml butter and 10 ml olive oil and mash. Season with salt, pepper and nutmeg.

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