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Parma Wrapped Cobia

Ingredients:

• 4 x Regal Cobia Loin Portions, defrosted
• 3 tbsp Pesto
• 4 slices Parma Ham
• 250g Spinach
• 850g floury Potatoes, diced
• 100ml Semi Skimmed Milk

Method:

• 1. Preheat the oven to 200ºC/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.
  3. Meanwhile, cook the spinach in a large pan for 2-3 minutes until wilted, drain thoroughly. Cook the potatoes in boiling water for 10-15 minutes until tender, drain and return to the pan. Mash well, add the milk and spinach and season.
  4. Serve the mash topped with the wrapped Cobia and drizzle the cooking juices over the top.

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.

Serves 4