Made a nice and easy, healthy midweek dinner recently (always a good sign when you are scraping the tray at the end).
For the cod (serves 4):
✔️ 4 tsp green pesto
✔️ 4 cod fillets
✔️ 4 basil leaves
✔️ 8 slices of Parma ham or prosciutto
For the veg:
✔️ 4 tbsp extra virgin olive oil
✔️ juice of 2 lemons
✔️ 2 tbsp balsamic vinegar
✔️ 2 garlic cloves, grated
✔️ 20 basil leaves
✔️ 20 cherry tomatoes
✔️ 2 courgettes, halved and sliced
✔️ 4 peppers, deseeded and roughly chopped
✔️ 2 red onions, roughly chopped
✔️ 20 new potatoes
Pre-heat the oven to 180°. Make the dressing for the vegetables by combining the Olive Oil, lemon juice, balsamic vinegar, garlic and basil leaves in a blender.
Place the tomatoes, courgettes, peppers, red onions and potatoes in a large roasting tin. Pour the dressing over the vegetables and coat. Season with salt and pepper and then roast for 25–30 minutes.
Prepare the cod fillets by spreading a teaspoon of pesto over each fillet, topped with a basil leaf. Wrap each fillet in two slices of ham.
After 25–30 minutes take the vegetables out of the oven and add the cod fillets on top. Spoon some of the juices from the vegetables over the top of the cod fillets and return the tray in the oven for another 15 minutes.
Once ready, take the tray straight to the table and tuck in 🐟
Parma Ham Wrapped Cod with Pesto
mybossbuysmelunch.com 