I was talking to Natalie on the phone last night and she mentioned a fantastic Jamie Oliver recipe for roasted monkfish. I’m not a fan of monkfish so I opted to try it using cod as a substitute.
I served new potatoes crushed with a little olive oil and spring onions as the accompaniment but it would the dish would work well with rocket leaves dressed with balsamic vinegar and olive oil.
BAKED COD WRAPPED IN PARMA HAM
INGREDIENTS
- 240g Skinless cod fillet
- 1/2 Jar Sun dried tomatoes
- 1 Handful of fresh basil leaves
- Olive oil
- 8 Slices Parma Ham
- Sea salt and freshly ground black pepper
PREPARATION
- Pre-heat the oven to 200°C
- Add the sun dried tomatoes and the basil to a small food processor and blitz until smooth. Add some olive oil until the mixture forms a spreadable paste.
- Lay out the slices of parma ham and place the cod fillets on top.
- Spread the tomato paste over the cod fillets and wrap the parma ham around to form a parcel.
- Bake the cod for 15-20 minutes.
I cannot recommend this recipe highly enough, I was completely blown away by it. The combination of flavours was superb.
If you like fish then give this recipe a try I’m certain you won’t be disappointed!
Ian | 08-Feb-07 at 10:38 pm | Permalink
Hi - sounds fab - and not dissimilar to the version I do with Monkfish from - wait for it - Mrs YD’s Weightwatchers Pure Points Book!
Details here if you’re interested!:
http://yorkshiredeli.blogspot.com/2007/01/weighting-watching.html
Glenna | 09-Feb-07 at 1:56 am | Permalink
yes! Even if I didn’t like fish, which I do, anything wrapped in ham tastes better! Looks delish!
Jeanne | 09-Feb-07 at 2:26 pm | Permalink
Mmmm, that looks great! I had a recipe for hak in Parma ham parcels back in South Africa, but as hake isn’t that common in the UK I also make it with cod. I love the flavour that the Parma ham imparts to the fish!
Pamela | 09-Feb-07 at 2:58 pm | Permalink
Ian, thanks for tip.
Glenna - I completely agree, I love parma ham!
Jeanne - You’re so right! The crispy salty ham works wonders with the creamy delicate fish. I wish I’d made double the about. I would eat it again all over again tonight if I could!
Food Bloggin | 10-Feb-07 at 10:07 am | Permalink
[...] Click here for the recipe. [...]
Buy Fresh Seafood Onlien | 26-Jul-07 at 6:46 pm | Permalink
Enjoyed cooking your recipe, I also enjoy Pan Sautéed Cod
Ingredients
4 Alaska Cod Fillets (approx. 6 oz. each)
2 oz Butter
3 Leeks, medium, trimmed and thinly sliced
1 small Onion, thinly sliced
7 oz Dry Cider
2 Tbsp Olive Oil
Salt and freshly ground Black Pepper
fresh Parsley, chopped
Preheat the oven to 375°F. Heat the butter in a frying pan and sauté the leeks and onion for about 5 minutes over a medium heat, until softened but not browned. Add the cider and cook until the liquid has almost evaporated.
Drizzle a little olive oil into a roasting pan and add in the leeks and onions. Arrange the fillets of cod on top and season with a little salt and black pepper. Roast in the oven for 10-12 minutes until the fish is cooked. To make sure that it is done, check that the flesh looks opaque and flakes easily when tested with a fork. Take care that you don’t overcook it, or the fish will
become dry.
Serve the fish with the vegetables, garnished with chopped parsley and accompanied by some sautéed or new potatoes.