This roasted cod recipe couldn’t be easier to prepare and tastes really special. It’s so good you won’t miss the chips!
Although this is technically a roasted cod recipe, the flavours are fantastic and you could, in theory, use any white fish. Just make sure the fillets are all about the same size so they cook evenly.
SERVES 4 – PREP 15 MINS – COOK 35 MINS
1 yellow pepper, deseeded and cut into 3cm chunks
2 medium courgettes, trimmed and cut into 2cm slices
1 medium red onion, cut into thin wedges
1 tsp olive oil
4 x 150g thick skinless cod (or other white fish) fillets
4 slices of Parma ham or any thinly sliced prosciutto
10g dry white breadcrumbs
10g Parmesan cheese, finely grated
2 tbsp finely chopped parsley
2–3 tsp good quality balsamic vinegar
flaked sea salt
freshly ground black pepper
1 Preheat the oven to 220C/Gas 7. Put the peppers, courgettes and onion in a large baking tray and drizzle them with the oil. Season with a little salt and plenty of ground black pepper and toss everything together until the vegetables are lightly coated with oil. Roast for 20 minutes until softened and lightly charred.
2 Pat the fish dry on kitchen paper and check for any bones. Remove any that you see with tweezers. Season the fish with freshly ground black pepper and wrap each fillet loosely with a slice of ham.
3 Take the baking tray out of the oven and make gaps in the layer of vegetables to make space for the pieces of fish. Place the fish on the tray.
4 Mix the breadcrumbs with the cheese and parsley and scatter over the fish and vegetables.
5 Put the tray back in the oven for another 12–15 minutes or until the fish is cooked, the ham has crisped and the breadcrumbs are lightly browned. Serve hot, drizzled with a little balsamic vinegar.
224 calories per portion
This roasted cod recipe was taken from THE HAIRY DIETERS by Si King and Dave Myers published by Weidenfeld & Nicolson priced £14.99. Copyright (c) Byte Brook Limited and Sharp Letter Limited, 2012. Photography by Andrew Hayes-Watkins.