One Pot Spanish Style Pollock with Parma Ham, Chickpeas and Smoked Paprika by Rachel Green


• 2 large garlic cloves, crushed

• 1 red chilli, finely sliced

• 250g baby plum tomatoes, halved

• 400g tin of chickpeas, drained and rinsed

• 1 lemon, cut into small wedges

• 1 small red onion, cut into thin wedges

• 3 tbsp olive oil

• 1 tsp smoked paprika

• Sea salt flakes

• Freshly ground black pepper

• 4 slices Parma ham

• 4 pollack fillets

• Small bunch of parsley, chopped

• Crusty bread, to serve


1) Preheat the oven to 200°C/400°F/Gas mark 6

2) Put the garlic, chilli, tomatoes, chickpeas, lemon, onion, olive oil and paprika into a roasting tin, season with sea salt and black pepper. Stir to mix thoroughly.

3) Cook in the preheated oven for 10 minutes, remove from the oven.

4) Meanwhile, wrap a slice of Parma ham around the middle of each pollock fillet. Place the pollock on top of the chickpea mixture. Put back in the oven and cook for a further 10 minutes, taking care not to overcook the pollock.

5) To serve, scatter the chopped parsley over the top of the pollack and serve with crusty bread and a green salad.

TIP: You can substitute the plum tomatoes with any cherry tomatoes or another option would be to use ½ cherry tomatoes and ½ sundried tomatoes.