Cod, cherry tomato, parma ham and olive tray bake Serves 6

 

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

 

Method:

 

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.

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Marcelle Dubruel

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