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Servings Per Recipe: 6
Amount Per Serving
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Preheat the oven to 220 C / 200 C fan / gas mark 7.
Put the onions and tomatoes in a shallow roasting tin or dish. Season generously and add around 4 tablespoons of olive oil and toss together.
Roast for 15 minutes.
Meanwhile wrap each piece of cod in a slice of Parma ham.
After 15 minutes, add the olives to the roasting dish and then sit the cod on top of the onion, tomatoes and olives. Roast for another 15 minutes until the cod is cooked through and the Parma ham has crisped up.
Scatter with parsley and serve immediately with crusty bread and butter.
This was super simple and really delicious. I loved mopping up the juices from the tomatoes with the crusty bread however if you are watching your weight you could have it with some spinach or kale instead. I think if I was cooking it for my husband I would add some buttered orzo pasta. Arabella enjoyed most of this although she isn't the biggest fan of cooked tomatoes - I ended up bribing her with the bread and butter which she loves so much!
I will definitely be making this a regular recipe as it was so easy, flavoursome and mostly healthy - it will be perfect when I am on my post pregnancy diet.
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