Fish wrapped in Parma ham with cheese – low carb

I was looking for dinner ideas to use up some haddock fillets, I came across Jamie Oliver’s recipe which inspired me. It was a one-tray meal which is great for clearing up afterwards. However, I’m not keen on prawns, we didn’t have any salmon fillets and I have yet to find a lactose-free creme fraiche.

Reading the recipe, I felt that roasted vegetables topped with fish wrapped in parma ham and sprinkled with cheese would be delicious. It was! The addition of roasted sprouts added to the flavour. The fish was flaky and soft inside, and the parma ham deliciously crispy. This is definitely an amended dish worth trying.

The nutritional value for Jamie Oliver’s meal came in at 3.7g net carbs.

Prep time: 10 minutes| Cook time: 25-30 mins | Serving: 4

Ingredients:

4 haddock fillets (or a fish of your choice)
Instead of bacon, I wrapped each haddock fillet in two slices of parma ham so they were enclosed.
2 Tbsp, olive oil and 1 Tbsp butter
Spinach (fresh or frozen) (I had half a bag of fresh spinach)
Other vegetables to roast – I used a mix of broccoli and cauliflower florets and halved sprouts – all of which roast well.
4oz cheese of your choice (I used lactose-free cheddar)
4 peeled garlic cloves
Salt and pepper
Herbs (optional)

Method:

Preheat the oven to 220°C/200C fan-assisted/425°F.
Prepare your vegetables – enough for as many people as you want.
Instead of cooking the meal on the top of the cooker, put the oil and butter in a cast iron skillet (or similar tray) and toss the halved sprouts, cauliflower and broccoli florets in with the sliced garlic cloves.
Cook these for around 10 minutes, turning to help brown them. Take care not to over cook.
While these are cooking, wrap the fish in parma ham.

Once the vegetables begin to brown, add in the spinach leaves, and season.
Place the the haddock fillets on top of the vegetables.
Sprinkle grated cheese over the top of the fish.
Cook for 20-25 minutes depending on the thickness of the fish fillets. Turn the heat down a notch if anything starts to get too brown. The juices of the fish cooking and the cheese help keep the vegetables moist.