Cod, pesto and Parma ham parcels



Serves 2


  • 2 cod fillets, skinned and any bones removed
  • 4 slices Parma ham
  • 2 teaspoons pesto
  • 2 tablespoons white wine
  • Juice of 1/2 lemon
  • 2 basil leaves (optional)
  • 12 cherry tomatoes
  • Drizzle rapeseed oil
  • Baking paper


Prep time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes

Cod, pesto and Parma ham parcels

Wrapping fish in Parma ham locks in the juices and adds a salty contrast to the buttery white fish. Adding pesto is another super simple layer of interest and adding the cherry tomatoes with the fish creates its own beautiful sauce without any extra faff.


Preheat oven to 180/350/gas 4.

Place 2 Parma ham strips vertically next to each other, ensuring they lap over. Roughly spread with a teaspoon of pesto. Place a cod fillet in the middle, flesh-side down. Wrap up the cod with the Parma ham like a parcel. Repeat with the second cod fillet.

Line a roasting tray with baking paper. Place the cod in the lined baking tray with the parcel edges on the bottom.

Put a basil leaf on each parcel if using. Place the cherry tomatoes in the tray. Drizzle over the oil, white wine and lemon juice.

Bake for 20 minutes.

This is delicious with buttery new potatoes and green beans.



To change it up, try adding in some courgette strips and black olivesΒ  or use haddock or pollock instead of cod.”

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