Ainsley Harriott

Method

• Pat dry the haddock fillets with kitchen paper and season with freshly ground black pepper; then wrap each one in two slices of the Parma ham to enclose completely.

• TO COOK THE HADDOCK: Heat a large frying pan. Add the olive oil and then add the haddock parcels presentation side down and cook for 2-3 minutes until crisp and lightly golden. Turn over, reduce the heat and add the butter, then to allow to cook for another 2-3 minutes, depending on the thickness of the parcels until just tender and lightly golden.

• Meanwhile, prepare the Ainsley Harriott Citrus Kick Cous Cous according to the instructions on the carton and keep warm.

• TO SERVE: Divide the cous cous between two plates and arrange the crispy Parma & haddock parcels on top to serve.