Parma wrapped cobia with spinach mash

Pesto and Parma Ham add loads of flavour to these moist cobia loins

• Preparation: 10 mins
• Cooking: 25 mins
• Serves: 4

What you need:

• 2 x 250g cobia loins, each cut into two
• 3 tbsp pesto (75g)
• 4 slices Parma ham (50g)
• 250g spinach
• 850g floury potatoes, diced
• 100ml semi skimmed milk

What you do:

1. Preheat the oven to 200°C, gas mark 6. Then cut the steaks nearly in half and spread half the pesto in the centre. Spread the remaining pesto over the surface and season with pepper.
2. Cover each with a slice of ham and tuck the edges underneath, transfer to a small roasting tin. Roast for 20-25 minutes* or until cooked throughout.

Cook's tip:

*Final cooking time is dependent on the thickness of the steaks. Test the fish with the tip of a knife, there should be no resistance when pierced.

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