Tuesday, 12 March 2013

Oven Roasted Cod with Roasted Vegetables

My main course for the birthday meal was inspired by 'Miss Friday's Feast' blog. The only thing I did differently was blitz some sundried tomatoes and basil, which I spread onto the Parma ham before rolling it around the cod. I used gorgeous fillets of cod loin, which was meaty and chunky and stayed together beautifully during cooking. I enjoyed the garlic ciabatta as an alternative to potatoes, and the balsamic glaze added a little chefy touch. 

For the cod;
Serves 4
150g sun-dried tomatoes
30g fresh basil
75ml olive oil, plus extra for oiling
8 slices Parma ham
4 cod fillets
salt and freshly ground black pepper

Preheat the oven to 180C. Place the sun-dried tomatoes and basil into a blender or food processor and blend to a paste. Gradually drizzle in the olive oil to slacken the paste.
Cut out four squares of greaseproof paper, approximately 25cm/10in x 25cm/10in in size, and lay two slices of ham on each piece of paper to overlap.
Spread the sun-dried tomato paste over the Parma ham slices and lay a cod fillet on top of each pair. Roll up the paper around each fillet to make a cigar-shaped parcel and carefully remove the paper from each piece of wrapped cod.
Place the parcels onto a lightly oiled baking tray. Roast for 15-20 minutes until cooked all the way through. Serve at once.

For the rest of the recipe see, Miss Friday's Feast.

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