Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Flaky cod loin wrapped in salty Parma ham, baked and served with garlicky buttered green beans.
Equipment: Baking tray; saucepan; frying pan
Measures and names
Ingredients
- 2 cod loins (about 150g each), patted dry
- 4 slices Parma ham
- 1 tbsp olive oil
- 200 g green beans, trimmed
- 25 g butter
- 1 garlic clove, finely sliced
- 0.5 lemon, zest and wedges to serve
- black pepper
Method
- Heat the oven to 200°C (fan 180°C). Season the cod with black pepper (the ham brings the salt).
- Wrap each cod loin in 2 slices of Parma ham, place on an oiled baking tray and drizzle with the olive oil.
- Bake for 12-15 minutes, until the ham is crisp and the fish flakes easily.
- Meanwhile, boil or steam the green beans for 4-5 minutes until just tender. Drain.
- Melt the butter in the empty pan, add the garlic and cook gently for 30 seconds. Return the beans, add the lemon zest and toss.
- Serve the cod on the beans with lemon wedges for squeezing over.
Swaps and tips
Any firm white fish works - haddock, hake or pollock are often cheaper. Streaky bacon can replace Parma ham. Swap green beans for tenderstem broccoli or asparagus. The ham keeps the fish moist, so this is a forgiving way to cook fish.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 39 g | 5 g | 3 g | 22 g | 380 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
