Parma Wrapped Cod and Roast Veggies

30 Jan

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This is such a delicious, straight forward meal that is perfect for a midweek supper.It looks fancy but it couldn’t be any simpler. It is low calorie as well but doesn’t skimp on flavor. It is so yummy with a hunk of fresh crusty bread to mop up the juices with.

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Parma Wrapped Cod and Roast Veggies (Serves 2)

1 red pepper, cut into big chunks

1 yellow pepper, cut into big chunks

1/2 courgette, thickly sliced

1 red onion, cut into medium wedges

10-12 mini button mushrooms

a handful of cherry tomatoes

1-2tbsp rapeseed oil

1/2tsp dried basil

1/2tsp garlic salt

2 cod fillets

2-4 parma ham slices

10g breadcrumbs

10g parmesan, grated

1tbsp dried parsley

salt and pepper

  • Preheat the oven to 200ºc/375ºf.
  • Put all the vegetables in a big bowl and add the oil, basil, garlic salt and season with pepper. Give it all a mix around and then lay it out on a baking tray and bake in the oven for about 15mins or until softened slightly. 
  • Season the cod with salt and pepper and wrap in the parma. When the veggies are softened, make spaces on the tray and place the cod on.
  • Mix the breadcrumbs, Parmesan, parsley and salt and pepper in a bowl. Scatter the breadcrumb mixture over the veggies and cod and return to the oven for 12-15mins or until the cod is cooked all the way through.
  • Serve hot with a bit of crusty bread. You can also drizzle the dish with balsamic vinegar before serving if you want.

 

 

 

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