• 1, red pepper, deseeded and cut into 3cm chunks.• 1, yellow pepper, deseeded and cut into 3cm chunks.• 1, medium red onion, cut into thin wedges.• 1, tsp Olive Oil.• 4, 150g thick skinless white fish.• 4, slices of Parma Ham.• 10, g dry white breadcrumbs.• 10, g grated parmesan.• 1 tsp balsamic vinegar.• salt.• black pepper.
STEP 1Preheat the oven to 220°C/Fan 200°C/Gas 7. Put the peppers and onion in a large baking tray and drizzle them with the oil. Season with a little salt and plenty of ground black pepper and toss everything together until the vegetables are lightly coated with oil. Roast for 20 minutes until softened and lightly charred.STEP 2Pat the fish dry on kitchen paper and check for any bones. Remove any that you see. Season the fish with freshly ground black pepper and wrap each fillet loosely with a slice of ham.STEP 3Take the baking tray out of the oven and make gaps in the layer of vegetables to make space for the pieces of fish. Place the fish on the tray. Mix the breadcrumbs with the cheese and parsley and scatter over the fish and vegetables.STEP 4Put the tray back in the oven for another 12–15 minutes or until the fish is cooked, the ham has crisped and the breadcrumbs are lightly browned. Serve hot, drizzled with a little balsamic vinegar.
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