Serves: 1 x 3 blocks (plus 1 slice parma ham)Ingredients
4 1/2oz / 127g haddock (3 protein)
1 slice parma ham, excess fat trimmed off
2 cups / 165g green beans (2 carb)
3/4 cup / 80g mange tout (1 carb)
1 Tsp olive oil (3 fat)
Lemon zest
Fresh sage
Black pepper
1) Season fish with black pepper, lay a single sage leaf on top and wrap with the parma ham. Bake in oven for about 12 mins or until cooked (when opaque and flakes easily).
2) Meanwhile steam the veggies for about 5 mins. When cooked dress with olive oil and lemon zest.
TIP: This would also work with other white fish such as cod.
The Italian word “saltimbocca” is a great name for any recipe. It’s a contraction of “salta in bocca,” meaning “[it] jumps into the mouth"...yum!
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