How to make fish in blankets with garlic and rosemary butter beans

White fish wrapped in Parma ham served on a bed of butterbeans

Any sustainable white fish fillets can be used for this recipe. Wrapping each fillet in parma ham gives this an added twist. The fish is then served on a bed of creamy garlic and rosemary infused butterbeans.


2 people


  • 200-300g sustainable white fish, cut into 1cm thick portions
  • 6-8 slices of Parma ham

For the butterbeans

  • 500g organic butter beans drained and rinsed
  • 2-3 garlic cloves, peeled and crushed
  • 1 sprig of rosemary, finely chopped
  • 100ml organic vegetable stock
  • 2 echalion shallots, peeled and diced
  • Juice from 1 lemon
  • A drizzle of olive oil
  • Ground rock salt
  • Ground black pepper


  • Preheat the oven to 200c / 180c fan.
  • To create the fish blankets, on a chopping board, lay flat a slice of Parma ham. Place one fish portion on top of one end of the parma ham, and roll to create one blanket. Depending on the size of the fish portion, you may need to use more than one slice of Parma ham. Repeat the process until you have 6-8 fish in blankets.
  • Heat a large non-stick frying pan over a medium heat and sauté the fish in blankets for 5 minutes, until the parma ham is evenly brown on all sides. Transfer the fish in blankets onto a baking tray and leave to one side.
  • Using the same pan over a low heat, add the olive oil and gently fry the shallots, garlic, and rosemary for 5 minutes. Add the vegetable stock and butter beans to the pan and bring to a boil. Once boiled leave to simmer for 7 minutes. Season to taste with freshly ground rock salt and black pepper.
  • Meanwhile, transfer the fish in blankets to the oven and bake for 7 mins.
  • To serve, drizzle the lemon juice on the beans, and place the fish in blankets on top.