PARMA HAM WRAPPED COD
PROTEIN 48.6
CARB 45.8
FAT 18.6
FIBRE 12.9
565 KCAL

Ingredients

Ingredients (Serves 2)

  • Skinless and boneless cod loin (250g)
  • 6 slices parma ham
  • 2 tbsp (ish) pesto
  • 4 large field mushrooms
  • 10 (ish) cherry tomatoes
  • Tenderstem Broccoli
  • I served with Sainsburys Wheatberries and Kale Grains
  • Suggested – Puy Lentil

LEANER LIFE : PARMA HAM WRAPPED COD

Updated by Rachel Surgeoner: I love cod and think that it’s at it’s best when paired with bold, salty flavours – this is a quick, simple meal packed full of punchy flavours, pesto and protein! It’s

Method

  • Preheat oven to 180C
  • Lay out the parma ham, slighty overlapping, on a foiled baking tray so it creates a rectangle
  • Place the cod loin in the centre of the rectangle and dollop a good tablespoon of pesto on the top. Spread the pesto on the top of the cod – enjoy the lovely green colour
  • Pull up the pieces of parma ham to totally wrap over and cover the fish
  • Place the tomatoes and the field mushrooms on the tray and dollop some of your pesto on the mushrooms
  • Place in the top of the oven for 15mins
  • I always cook green veg in boiling water for 6mins – just the right amount of bite for me!
  • Serve with Wheatberries or lentils/ freekah (cook as suggested on the packet)
  • The parma ham should be crispy in places and the cod tender and juicy inside – enjoy!