Roasted Cod with Parma Ham and pepper

Serves 4

1 red pepper cut into 3cm/1in chunks

1 yellow pepper cut into 3cm/1in chunks

2 courgettes cut into 2cm/1in slices

1 medium red onion cut into thin wedges

1 tsp olive oil

4 x 150g/5½oz thick, skinless cod fillets

4 slices of Parma ham or any other sliced prosciutto

10g dry white breadcrumbs

10g finely grated Parmesan

2 tbsp finely chopped parsley

2-3 tbsp balsamic vinegar

sea salt and freshly ground black pepper

Preheat the oven to 200C/180C Fan/Gas 6.

Put the peppers, courgettes and onion on a large baking tray and drizzle with oil. Season with salt and pepper and toss everything together until the vegetables are lightly coated. Roast for 20 minutes until softened and lightly charred.

Pat dry the fish on kitchen paper and check for any bones. Remove any that you see with tweezers. Season the fish with black pepper and wrap each fillet loosely with a slice of ham.

Remove the tray and make gaps for the fish. Place the fish on the tray. Mix the breadcrumbs with the Parmesan and parsley and scatter over the fish and vegetables.

Bake for another 12–15 minutes or until the fish is cooked, the ham has crisped and the breadcrumbs are lightly browned.

Serve the cod hot, drizzled with a little balsamic vinegar.

Hairy dieters