Monday night’s dinner was very similar to something I’ve cooked before, with cod wrapped in smoked bacon. That was tasty but I think, on the whole, I prefer this version – there’s something almost melt-in-the-mouth about the wafer thin serrano ham that the smokey bacon lacks.
1 chunky cod loin
3 slices of serrano ham
½ a leek, finely sliced
2 tablespoons of olive oil
Salt and freshly ground black pepper
Pre-heat the oven to 200
Heat 1 tablespoon of olive oil in a small frying pan and quickly fry the sliced leek over a medium heat until slightly softened and beginning to colour.
Lay out the three slices of serrano ham on a shopping board, slightly overlapping and place the cod loin in the centre of the slices.
Top the cod with the fried leek, season with salt and pepper and then wrap the ham slices around the cod loin.
Heat the other tablespoon of olive oil in the frying pan and quickly fry the wrapped cod loin until seared on both sides.
Place in a piece of tin foil, pour over a little of the oil from the frying pan and seal the foil into an parcel.
Place in a roasting dish or on a baking tray and cook in the over for 20-25 minutes. Halfway through, open up the foil parcel
I served this with wasabi mash and roasted asparagus and cherry tomatoes.