This is such a lovely, colourful and healthy way to serve up cod fillets and you can ring the changes by using different vegetables or pesto.
My pieces of cod were quite large so I made four smaller fillets, used more vegetables and dressing. Thankfully, there were eight slices of Parma Ham in the pack I had bought, so plenty to wrap around the fillets.
2 teaspoons fresh pesto **
2 cod loin fillets
Fresh basil leaves
4 slices Parma Ham (two slices for each fillet)
For the Mediterranean Vegetables:
2 tablespoons extra-virgin olive oil
Juice of 1 lemon
1 tablespoon balsamic vinegar
1 garlic clove, crushed
10 basil leaves + extra to serve
Vittoria tomatoes on the vine or 15 cherry tomatoes
1 courgette, halved and sliced
2 red peppers, de-seeded and chopped
1 red onion, cut into wedges
8 baby potatoes
** Pesto – I blitzed a handful of toasted pine nuts, handful of parmesan, large handful of fresh basil, 150g olive oil approximately, 2 garlic cloves and a squeeze of lemon juice. Seasoned to taste. Adjust oil to consistency you want.
Put the tomatoes, courgette, peppers and onion in a large roasting tin and pour the dressing over – toss. Season with salt and pepper and roast the vegetables for 25 to 30 minutes at 180°C.
Put the potatoes in a saucepan, cover with cold water and bring to the boil. Simmer for about 15 minutes until just tender. Drain and slice in half.
Wrap each fillet in 2 slices of ham.
Take the vegetables out of the oven and add the potatoes, tossing them so that the potatoes are covered with the dressing. Make a space and put the cod fillets among the vegetables, spooning some of the juice over them.
Return the tray to the oven for another 15 minutes or until the fish is cooked through. Scatter with extra basil leaves to serve.
NB: All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.