Preheat the oven to 220C/Fan 200C/Gas 7. Put the peppers, courgettes, and onion in a large baking tray and drizzle them with the oil. Season with a little salt and plenty of ground black pepper and toss everything together until the vegetables are lightly coated with oil. Roast for 20 minutes until softened and lightly charred.
Pat the fish dry on kitchen paper and check for any bones. Remove any that you see with tweezers. Season the fish with freshly ground black pepper and wrap each fillet loosely with a slice of ham.
Take the baking tray out of the oven and make gaps in the layer of vegetables to make space for the pieces of fish. Place the fish on the tray. Mix the breadcrumbs with the cheese and parsley and scatter over the fish and vegetables.
Put the tray back in the oven for another 12-15 minutes or until the fish is cooked, the ham has crisped and the breadcrumbs are lightly browned. Serve hot, drizzled with a little balsamic vinegar.
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Roasted Cod With Parma Ham and Peppers (cont.)