- 4 pieces thick cod or other sustainable white fish (8 ounces each)
- Salt and pepper
- Granulated onion
- Paprika or smoked paprika
- Parsley and thyme, minced
- Lemon zest
- 8 thin slices Serrano ham
- 5 tablespoons olive oil, divided
- 16 small white or gold potatoes (about 1 1/4-1 1/2 pounds), halved and chopped
- 1 onion, chopped
- 2 ribs celery, chopped
- 2 serrano peppers, finely chopped
- 4 cloves garlic, sliced
- 1 tablespoon tomato paste
- 1/2 cup chicken stock
- A handful of flat leaf parsley, chopped
- Lemon wedges
Pre-heat the oven to 350°F.
Season the fish with salt, pepper, the granulated onion, paprika, minced parsley, thyme and the lemon zest. Wrap each piece in two slices of ham that are slightly overlapping to cover the fish.
Heat 4 tablespoons olive oil, four turns of the pan, in a cast iron or other skillet over medium to medium-high heat. Season the potatoes with salt and pepper and lightly brown for 10 minutes, turning occasionally. Add the onion, celery, pepper and garlic and cook to soften, 10 minutes more. Add the tomato paste and stir, then add the stock to loosen the pan bits. Toss with a handful of parsley.
Meanwhile, heat the remaining tablespoon of oil in a medium, nonstick skillet over medium-high heat. Add the fish and crisp the ham, 2 minutes on each side, then transfer to the oven and cook through, 8-10 minutes more. Douse with lemon juice and serve with the hash alongside.