Last Friday, I went to one of my favourite London restaurants, Tod’s Grill in Islington, and had some amazing Parma ham wrapped cod. It struck me as I was eating it, that it would actually be a very easy dish to make well, the quality of the fish, and the winning combination of salty pork with delicate white fish being what make it so delicious.
The cod that I had at Tod’s was served with a wonderful caper and parsley sauce, but for a quick mid-week meal, this is just as delicious and far less time consuming (in terms of preparation and ingredient sourcing) with some roasted cherry tomatoes thrown in the baking tray with the cod.
Serve with a squeeze of lemon, a handful of fresh rocket and a pile of olive-oil mash.
Ingredients (serves 2)
2 nice pieces of cod loin
4 slices of Parma ham
1 large handful of cherry tomatoes, halved
3 tablespoons of olive oil
salt/pepper
Directions
Wrap two slices of Parma ham tightly around each piece of cod.
Sit in a roasting tin along with the halved cherry tomatoes.
Drizzle the tomatoes and fish with olive oil, season with salt and pepper (you will only need a pinch of salt because the Parma ham is quite salty).
Place in the oven at 200C/Gas Mark 5 for 20mins until fish is firm and Parma ham is crispy.