Iberian Cod and Serrano Ham Tray Bake
Since I moved to Ibiza, I cook this regularly as serrano ham originates from Spain and it’s something I can get hold of easily. If you can’t get serrano ham, you could use Parma ham but the flavour will be subtly different.
This is definitely a midweek winner as it’s so easy to put together, but it’s equally a mouth-watering, colourful showstopper if you have guests for dinner. Served with roasted Mediterranean vegetables and some rice or quinoa to soak up the gorgeous tomato sauce, it’s Spanish deliciousness at its best.
You will need a large roasting tin or dish.
What you need
4 cod loins, weighing 150-200g each
4 slices serrano ham
1 red onion, peeled and cut into wedges
700g cherry tomatoes
2 tbsp coconut oil, melted
200g green and black olives, pitted
400g tin chopped tomatoes
Fresh basil leaves
Salt and pepper
What you do
Pre-heat the oven to 180˚C.
Place the onions and cherry tomatoes in the roasting tin, season and drizzle with the melted oil.
Place in the pre-heated oven and roast for approximately 20 minutes until the onions start to crisp and the tomatoes have softened.
Meanwhile, season the cod and wrap a slice of serrano ham around each loin.
Leave covered on a plate to one side.
Remove the roasting tin from the oven and add the olives along with the chopped tomatoes. Stir everything through.
Place the cod fillets on top of the tomato mixture in the roasting tin.
Place back in the oven and allow the cod to roast for approximately 20-25 minutes.
The cooking time is up when the fish is cooked through and the serrano ham has gone crispy.
Remove the roasting tin from the oven and serve the dish with fresh basil leaves over the top.