Bacalao envuelto en jamón de Parma con espárragos

Ingredientes

• 4Fillet Cod
• 500 g New Potato
• 2Sprig Rosemary
• 1 Lemon
• 8 Slice Parma Ham
• 325 g Cherry Tomatoes
• 250 g Asparagus
• Salt
• Black Pepper
• Olive Oil

Preparación

1. 1

   Remove your cod from the fridge and pat dry.

2. 2

   Preheat your oven to 180°C. Halve your potatoes. Put them in a baking tray then pick over the rosemary leaves and season with some salt, pepper. Drizzle with olive oil, and put into the oven for 35 minutes.

3. 3

   In the meantime, take your cod, and put it into a bowl. Finely grate over the lemon zest and squeeze over half of the and the juice (cut the remaining half into wedges for serving). Add salt, pepper and a drizzle of olive oil, and mix together.

4. 4

   Wrap 2 slices of Parma Ham around each cod fillet.

5. 5

   Snap the woody ends off the asparagus and discard. After 35 minutes in the oven, take out the potatoes. Add the cherry tomatoes and the asparagus. Place the parma ham wrapped cod on top, and put the tray back in the oven for 12 minutes or until the cod is opaque throughout.

6. 6

   Serve with the reserved lemon wedges. Enjoy.