Last Saturday I made this and it didn’t go down to badly if I do say so myself.
Its easy, fast, pretty damn tasty and who doesn’t like cod wrapped in parma ham. As with all of my recipes I’m not one for measurement and tend to do things by eye.
- 2 Cod Fillets (substitute in the white fish of your choice)
- Thinly sliced Parma Ham
- 10ish green olives
- 6ish sun blushed tomato pieces
- olive oil
- red onions
- tomatoes on the vine (we were feeling posh at the supermarket)
- a couple of cloves garlic
- green lentils
- vegetable stock
- sprig of rosemary (just because it was there)
First put the oven on full blast.
The Roasted Vegetables
Roughly chop the peppers and onions, then throw on a baking tray. Give the garlic a single bash with a blunt object of your choice and add to the tray in their skins. Feel free to add any veg that would be delish roasted (courgettes, leeks maybe even squash). Add some rosemary or any other hardy herbs of your choice, season with salt and pepper then drizzle the lot with olive oil. Place in the oven for 10 minutes.
Wash the lentils and add to a saucepan with the vegetable stock in the ratio 1:2. So 1 cup of lentils to 2 cups of stock. Bring to the boil and then simmer until cooked (about 20 minutes). Now most people would disagree with this as the salt in the stock may leave the lentils with a slight bite. I actually like that with this with this dish and the stock makes them taste lovely. I also normally cook larger amounts of this and put it in the fridge as its great with fried eggs, mushrooms and tomatoes for a quick breakfast.
Put the sun-blushed tomatoes and olives on a cutting board and chop up until its spreadable, if you can’t be bothered after 30 seconds call it rustic. Put them in a bowl add some rosemary (or again hardy herb of your choice) add some olive oil to make it a little umptious and some salt and pepper. Layout your parma ham on a cutting board, spread the olive mixture on top and then place your fish at the edge of its delicious blanket. Roll your fish wrapping it in the parma ham which should leave a layer of the olive mixture between your parma and the fish. You can put a layer of clingfilm down first which might make it easier to roll and leave you with a neater finish but honestly I couldn’t be arsed.
When the veg has been in the oven for 10 minutes turn it down to about 200°C and then put the fish in on a separate tray. At the same time add your small fresh tomatoes to the roasting veg and give a toss. It should take about 10-12 minutes for the fish to cook. Double check it if your unsure.
Then if you want to show off plate up by making a fish sized bed of lentils, placing the fish on top and veg to the side. The fish should have given of a little cooking liquid which is not to be wasted as its awesome so drizzle on top. If you like balsamic vinegar your vegetables will to.