Fish Friday: Cod Wrapped in Smoked Ham

Cod Wrapped in Smoked Ham

Reading a fish fanatic will automatically entail fish news: Cod is still "off the menu" however it would seem that the, "North Sea cod stocks have been steadily recovering for a number of years now" according to the industry body Seafish.
Cod in Parma Ham Pebble Soup
The sustainable stock list has change therefore in a nutshell : say yes to cod, occasionally, haddock and coley from Iceland and herring trawled in the Irish Sea have all moved back to the menu list, while seabass (not the farm kind) is being endangered by our new eating-out habits.
As for me while dinning at Spaghetti House, I enjoyed Cod Wrapped in Smoked Ham,  a recipe which takes no more than 15 minutes, is extremely tasty and low in fat.
here is my version
Cod Wrapped in Smoked Ham
Ingredients -serves 2-

30g/1oz fresh basil
75ml/2½fl oz olive oil
4  slices Parma ham
2 cod fillets
1 little parsley to decorate
salt and freshly ground black pepper
In a small processor, mix the basil and the oil
Cut out 2 squares of baking paper large enough to wrap the fillets
cross out 2 slices of ham on each parcel papers
spread half the basil mixture on the ham
top with cod fillet
wrap the ham around
wrap the baking paper
cook in a Preheated oven to 180C/350F/Gas 4 for 15 minutes
Serve straight away on a bed of lentils with a glass of Chardonnay
If you are interested in fish sustainability have a look at?

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