This cod wrapped in Parma ham is made with thick cod fillets, roasted peppers, courgettes, and a golden breadcrumb and Parmesan topping. The ham gives a crisp, salty crust while keeping the fish moist inside. Ready in about 35 minutes, it serves 4 at just 224 calories per portion.
I make this whenever I want a midweek dinner that looks and tastes like something from a restaurant. It comes together quickly and the roasted vegetables mean you barely need a side dish.
Cod Wrapped in Parma Ham Ingredients
- 1 red pepper, deseeded and cut into 3cm chunks
- 1 yellow pepper, deseeded and cut into 3cm chunks
- 2 medium courgettes, trimmed and cut into 2cm slices
- 1 medium red onion, cut into thin wedges
- 1 tsp olive oil
- 4 x 150g thick skinless cod fillets
- 4 slices Parma ham
- 10g dry white breadcrumbs
- 10g Parmesan cheese, finely grated
- 2 tbsp finely chopped fresh parsley
- 2–3 tsp balsamic vinegar
- Flaked sea salt and freshly ground black pepper
How To Make Cod Wrapped in Parma Ham
- Roast the vegetables: Preheat the oven to 220°C (200°C Fan / Gas Mark 7). Put the peppers, courgettes, and onion in a large baking tray. Drizzle with olive oil, season with salt and pepper, and toss until coated. Roast for 20 minutes.
- Prepare the cod: While the vegetables roast, pat the cod fillets dry with kitchen paper and check for any small bones. Season each fillet with freshly ground black pepper.
- Wrap in Parma ham: Wrap each cod fillet loosely with one slice of Parma ham. The ham does not need to cover the fish completely.
- Add to the tray: Remove the baking tray from the oven. Make gaps in the vegetables and place each wrapped fillet in the tray. Mix the breadcrumbs with the Parmesan and parsley, then scatter over the fish and vegetables.
- Bake and serve: Return the tray to the oven for 12–15 minutes until the cod is cooked through and the breadcrumbs are lightly browned. Serve hot with a drizzle of balsamic vinegar.
What Are the Best Tips for Cod Wrapped in Parma Ham?
- Dry the fish well: Pat each cod fillet thoroughly with kitchen paper before wrapping. This helps the Parma ham crisp up rather than steam during cooking.
- Use thick fillets: Choose fillets that are at least 2–3cm thick so they stay moist in the centre while the ham and topping turn golden.
- Wrap loosely: One slice of ham per fillet is enough. Wrapping too tightly or using extra slices makes the crust chewy instead of crisp.
- Try other white fish: Haddock, pollack, or sea bass work well if cod is not available. If you enjoy fish dishes, try the Hairy Bikers cod and chorizo stew for a warming alternative.
What Goes Well with This Dish?
The roasted vegetables in the tray make this dish fairly self-contained, but a side of crushed new potatoes or creamy mash rounds it out nicely. A simple green salad dressed with lemon juice also works well alongside the rich, salty ham.
For a full fish supper spread, pair it with the Hairy Bikers smoked haddock chowder as a starter. You could also browse the best Hairy Bikers cod recipes for more ideas using this versatile fish.
Can You Store Leftovers of This Recipe?
Leftovers will keep in an airtight container in the fridge for up to 1 day. The Parma ham loses its crispness once cooled, so reheat gently in a hot oven for 5–8 minutes to restore some texture. The breadcrumb topping also softens overnight.
This dish does not freeze well. Both the fish and the ham change texture significantly after thawing, so it is best made fresh.
Nutrition Facts
- Serving Size: 1 fillet with vegetables
- Calories: 224 kcal
- Total Fat: 6g
- Saturated Fat: 2g
- Cholesterol: 70mg
- Sodium: 650mg
- Total Carbohydrate: 8g
- Dietary Fibre: 2g
- Sugars: 5g
- Protein: 34g
Frequently Asked Questions
Why do you add breadcrumbs and Parmesan on top? The breadcrumb and Parmesan mixture adds a golden, crunchy layer that contrasts with the soft fish underneath. It also helps to seal in moisture so the cod stays flaky.
How does the Hairy Bikers cod wrapped in Parma ham compare to Jamie Oliver’s version? The Hairy Bikers version is a lighter tray bake at 224 calories with roasted vegetables and a breadcrumb topping. Jamie Oliver’s version pan-sears the fish and uses a richer butter sauce.
Can I prepare this dish ahead of time? You can wrap the cod in Parma ham and keep it covered in the fridge for up to 4 hours before cooking. Add the breadcrumb topping just before it goes into the oven so it stays crisp.
Do I need to remove the skin from the cod first? Yes, use skinless fillets. The Parma ham replaces the skin’s role in protecting the fish from the oven’s heat, while adding flavour and crunch.
What other Hairy Bikers fish recipes are worth trying? The Hairy Bikers healthy fish pie is a great family option. For something different, the Hairy Bikers Thai fish cakes use similar white fish with bold Asian flavours.
Try More Recipes:
- Hairy Bikers Cod And Chorizo Stew Recipe
- Hairy Bikers Healthy Fish Pie Recipe
- Hairy Bikers Smoked Haddock Chowder Recipe
Hairy Bikers Cod Wrapped in Parma Ham Recipe
Description
This cod wrapped in Parma ham pairs thick cod fillets with roasted peppers, courgettes, and a Parmesan breadcrumb topping. The ham gives a crisp, salty crust while the fish stays moist inside, all on one tray in about 35 minutes.
Ingredients
Instructions
- Roast the vegetables: Preheat the oven to 220°C (200°C Fan / Gas Mark 7). Place the peppers, courgettes, and onion in a large baking tray. Drizzle with olive oil, season, and toss until coated. Roast for 20 minutes.
- Prepare the cod: Pat the cod fillets dry with kitchen paper and check for any small bones. Season each fillet with freshly ground black pepper.
- Wrap in Parma ham: Wrap each cod fillet loosely with one slice of Parma ham.
- Add to the tray: Remove the tray from the oven. Make gaps in the vegetables and place the wrapped fillets in the tray. Mix the breadcrumbs with the Parmesan and parsley, then scatter over the fish and vegetables.
- Bake and serve: Return the tray to the oven for 12–15 minutes until the cod is cooked through and the breadcrumbs are lightly browned. Serve hot with a drizzle of balsamic vinegar.
