The combination of sweet tomatoes and salty black olives goes deliciously well with fish. A quick and easy “one pot meal” which brings back memories of holiday warm summer nights. For a vegetarian option simply leave out the parma ham.
Prep Time 20 mins
Cook Time 30 mins
Red onion, cut into thin wedges
750g cherry tomatoes
4 tbs Olive oil (non-virgin is best for cooking / odourless coconut oil)
6 x 125g pieces cod loin
6 pieces Parma ham (optional)
18 green olives
Flat-leaf parsley, chopped to serve
Heat the oven to 220˚C/fan 200˚C/.
Put the onions and tomatoes in a shallow roasting dish. Season then add 4 tbsp of olive oil and combine. Roast for 15 mins.
Wrap each piece of cod in a slice of Parma ham.
Add the olives to the roasting dish and sit the cod on top of the tomatoes.
Roast for a further 15 mins until the cod is cooked through and the Parma ham has crisped.
Scatter with parsley and serve with cauliflower rice or quinoa.