Roasted cod with parma ham and Scottish smoked salmon A deceptively simple meal for four, with lots of lovely flavours. The cod stays nice and moist cooked inside smoked salmon and Parma ham.
Prep time: Five minutes
Cooking time: 26 – 30 minutes
Serves four
Ingredients
- 4 x 170g cod portions
- 4 slices Parma ham
- 4 slices smoked salmon
- 4 sage leaves, plus extra to garnish
- 2tbsp olive oil
For the couscous
- 240g couscous
- 1tbsp olive oil
- 1 onion, chopped
- 1 clove garlic, chopped
- 240g butternut squash flesh, diced
- 1 courgette, diced
- 480ml reduced-salt vegetable stock
- 12 mini plum tomatoes, halved
- Chopped parsley
Method
- Preheat the oven to 180C/fan 160C/gas mark 4.
- Prepare the couscous: place the couscous in a non-stick pan over a medium heat and cook for 5 minutes, stirring constantly until it’s lightly toasted. Remove from the pan and set aside. Heat the oil in the same pan used for the couscous and add the onion, garlic, squash and courgette. Cook for about 5 minutes, until the veg are just starting to soften, then add the toasted couscous and stock. Bring to the boil, then simmer for around 10 minutes until the cous cous is tender and the vegetables softened.
- While the cous cous is cooking, lay the Parma ham slices on a work surface or chopping board. Top each with a slice of smoked salmon, then add a sage leaf and the cod portions. Wrap the Parma ham and smoked salmon around the fish so it’s completely enclosed.
- Heat the oil in a non-stick frying pan and add the cod. Sear on all sides, then place in the oven for approximately 5 minutes, until it’s cooked all the way through. Once the couscous is cooked, stir in the tomatoes and parsley, and spoon onto 4 plates. Cut the fish portions in half and place 2 halves on top of the couscous. Serve garnished with fresh sage.
Recipe courtesy Fish is the Dish: www.fishisthedish.co.uk