Marco's Pesto Cod in Parma

If you're a purist, you'll start by making this post-summer version of pesto. If you're in a hurry, you'll just get a jar of ready-made pesto and you can skip on to the next paragraph. 

For the pesto, mix 1/2 cup (a bit over 1 dl) of parsley leaves, 1/2 cup of basil leaves and 1/2 cup of pine nuts with some olive oil. You can be old-fashioned and mix them in a mortar, use a kitchen robot, or (which is what Marco did for lack of a more sophisticated Kitchenaid) use a handheld mixer used for pureeing soups.

Then take two slices of Parma ham and lay them next to each other so that they overlap slightly. Spread the pesto on top. Put the cod fillet on top of the pesto and then wrap it all up in the ham.

Sautee in a pan with a bit of butter for about 1 mn per side, then put in the oven at 450 F (230

C) for about 10 minutes.