Baked cod with Parma ham

Bells Kitchen

13 July 2021

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Baked Cod

The epic seasoning in this dish comes from the bitter fresh herbs, salty ham, punchy lemon and the subtle earthy undertones of the sundried tomatoes.
Course Main Course
Servings 2 people

Ingredients
  

For the Fish

  • 2 large or 4 small Cod fillets
  • 12 Fresh sage leaves
  • Sun dried tomatoes
  • ½ lemon
  • 4 Parma ham slices

For the cous cous

  • 150g Giant cous cous (uncooked)
  • 1 small courgette
  • 4 spring onions
  • 1 shallot (optional)
  • 1 tbsp tomato puree
  • 1tsp garlic puree
  • ½ veg stock cube
  • 1 preserved lemon diced (optional)
  • Fresh parsley
  • Salt, black pepper, Extra Virgin olive oil

Instructions
 

  • Set the oven at 180 degrees C
  • Bake the parmaham slices flat until crispy and set aside
  • Boil a pan of water for the cous cous, add the stock cube and cook to packet instructions – usually 6 minutes is enough, drain and set aside.
  • Get a large skillet/ shallow oven proof dish – line with a good glug of olive oi and lay in the cod fillets – season with a little salt and pepper, scatter the sage leaves, sundried tomatoes and pop in half a lemon, and drizzle more oil so that they don’t burn.
  • Oven bake for 10-12 minutes depending on the thickness of your fillets – the inside temp of fish should be 60 degrees, you can check this accurately with a Thermapen.
  • Meanwhile in a deep saucepan or wok, fry the courgette, shallot if using, until soft and getting golden, add in the tomato and garlic puree and approx. 150 ml of water, add in the spring onion and preserved lemon if using (I love the saltiness of this amazing produce).
  • Add in the cooked cous cous and let it absorb the flavours for a couple of minutes.
  • By this time your fish should be ready and you can remove from the oven. Set the fish to one side with the sage leaves and ham.
  • Take the sundried tomatoes from the cooking juices and chop up and add to the cous cous, along with the jammy roasted lemon juice.
  • The seasoning in this dish and the eating experience comes from all the flavours and texture.

Notes

The Plating

Always heated plates for warm food, I think a wide bowl is great for this type of food.
Pile up the giant cous cous in and place the cod, sage and crispy ham on top, drizzle with the cooking juices from the cod pan and serve.
Keyword cod, fish, fresh

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