- 2 fillets of Black sole
- 2 slices Parma ham
- 2 sprigs thyme
- For the roasted tomatoes
- 2 tomatoes, halved
- 3 sprigs thyme, leaves only
- 2 cloves garlic, sliced
- 2 tbsp olive oil
- Salt and freshly ground black pepper.
Preheat the oven to 200C/400F/Gas 6.
Lay the sole fillets of fish flat on a chopping board. Season with salt and freshly ground black pepper and place one sprig of thyme on each fillet.
Wrap the Parma ham around each fillet.
Heat a frying pan over a medium heat and fry the fish for 2-3 minutes on each side.
For the tomatoes, place the tomatoes cut side up on a baking tray. Sprinkle the tomatoes with the thyme leaves and garlic. Season well and drizzle with the olive oil.
Roast in the oven for 10 minutes.
Serve the fish on a large plate with the roasted tomatoes.