Hake Fillets Wrapped In Parma Ham
20 Minutes
2 people
Rich in Omega 3
A delicious way to cook Hake fillets with Parma Ham with a confit of Tomatoes
1 rating
layout 2 comment


  • 2 skinless Hake fillets
  • 8 slices of Parma ham
  • 4 tsp green pesto
  • 120g cherry tomatoes (on the vine)
  • 2 sprigs of rosemary
  • coarse sea salt
  • cracked black pepper
  • 6 cloves of garlic slivers
  • 100ml olive oil


  • Place the garlic slivers in an oven-proof dish together with the cherry tomatoes and sprigs of rosemary. Season with and then pour over the olive oil and cook on a medium heat for about 15 minutes

  • On a chopping board lay flat 4 pieces of Parma ham. Place the Hake fillet on top of the ham, brush with a generous amount of green pesto and wrap in the Parma ham. Oil the baking tray and bake for 15-20 minutes

  • To serve – place the roasted Hake on to a plate and spoon on the tomato confit and then pour the remaining cooking juice over the top and serve with a dressed rocket salad


  1. I’m starting to make a recipe book. Is there a print button for your recipes?

  2. Hi

    Unfortunately there is not, you can print the whole page though if you would like 🙂

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