Coley, also known as saithe, is rather inexpensive and a great alternative that isn’t overfished
Finely chop your herbs and place them on a large plate. Zest over the lemon.Crack over plenty of black pepper and drizzle over 2 tbsp olive oil. Mix to combine.Line a baking tray with baking paper. Place two slices of parma ham side-by-side and overlapping slightly. Repeat with another two slices. Pop a coley fillet at one end of a parma ham layer.
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