Hairy Bikers Cod Wrapped In Parma Ham Recipe

This flaky, salty Hairy Bikers Cod Wrapped in Parma Ham Recipe is made with thick cod loins, roasted Mediterranean vegetables, and a secret cheesy breadcrumb topping in just 40 minutes. The ham crisps up golden brown in the oven while shielding the delicate white fish from drying out. I love how this healthy traybake feels indulgent enough for a dinner party but is actually light enough for a weeknight meal.

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Restaurant-Quality At Home

I used to avoid roasting white fish at home because I was terrified of overcooking it into a rubbery mess. It turns out that wrapping the loin in Parma ham actually acts as a protective jacket, basting the fish with savory fat while it cooks so it stays incredibly moist. My first attempt at this recipe was a revelation; I expected it to be fiddly, but the ham shrinks tight around the fish for a perfect seal without any cocktail sticks.

The real surprise in this version is the addition of a breadcrumb and parmesan scatter over the top. I initially thought it was unnecessary, but that tiny bit of crunch against the soft fish and tender roasted peppers makes the whole dish sing. It’s a simple trick that takes a standard traybake from “fine” to “can I have the recipe?” instantly.

Hairy Bikers Cod Wrapped in Parma Ham Recipe Ingredients

• 4 thick cod loins (approx 150g each): Skinless and boneless.
• 4-8 slices Parma ham: Use enough to wrap around the middle of each fillet.
• 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 red onion: Cut into thin wedges.
• 1 tbsp olive oil: For roasting the vegetables.
• 2-3 tbsp balsamic vinegar: To glaze the roasted vegetables.
• 10g dry white breadcrumbs: Panko works well too for extra crunch.
• 10g parmesan cheese: Finely grated.
• 2 tbsp fresh parsley: Finely chopped.
• Salt and black pepper: To season.

How To Make Hairy Bikers Cod Wrapped in Parma Ham Recipe

1. Roast the Vegetables: Preheat your oven to 200°C (180°C fan/400°F). Place the peppers, courgettes, and red onion wedges into a large roasting tray. Drizzle with the olive oil and 1 tablespoon of the balsamic vinegar, season with plenty of black pepper, and toss to coat. Roast for 20 minutes until the vegetables are softened and starting to char edges.
2. Wrap the Fish: While the vegetables roast, pat the cod loins dry with kitchen paper (this helps the ham stick). Season the fish with black pepper, then wrap each fillet loosely but securely with a slice or two of Parma ham. You want the middle covered but the ends can poke out.
3. Make the Topping: In a small bowl, mix the breadcrumbs, grated parmesan, and chopped parsley together.
4. Assemble the Tray: Remove the tray from the oven and use a spatula to make four gaps amongst the vegetables. Place the wrapped cod fillets into these spaces. Sprinkle the breadcrumb mixture evenly over both the fish and the vegetables.
5. Finish Baking: Return the tray to the oven for another 12-15 minutes. The fish is ready when the flesh is opaque and flakes easily, the ham is crispy, and the breadcrumbs are golden brown. Drizzle with the remaining balsamic vinegar just before serving.

Recipe Tips

• Dry the fish thoroughly: Moisture is the enemy of crispy ham. Make sure you pat the cod loins completely dry with kitchen paper before wrapping them, otherwise the ham will steam rather than roast.
• Don’t salt the fish: Parma ham is naturally very salty. Avoid adding extra salt to the fish directly; just use black pepper, or the final dish might be overpowering.
• Check the thickness: If your cod loins are very thick, they might need the full 15 minutes. If you are using thinner tail fillets, check them after 10-12 minutes so they don’t dry out.
• Customize the veg: If you don’t like courgettes, aubergine chunks or cherry tomatoes work brilliantly here too. Just add tomatoes in the final 10 minutes so they don’t turn to mush.

What To Serve With Cod Wrapped in Parma Ham

Since this traybake already includes roasted peppers and courgettes, you don’t need many heavy sides. I love serving this with crushed new potatoes tossed with a little butter and chives to soak up the balsamic juices. Alternatively, a simple rocket salad and a slice of crusty sourdough bread make for a perfect light lunch.

How To Store

This dish is best eaten immediately as reheating can make the cod rubbery and the ham soggy. If you do have leftovers, store them in an airtight container in the fridge for up to 1 day. I recommend flaking the cold fish and ham into a salad rather than trying to reheat it.

FAQs

• Can I use a different fish? Yes, any firm white fish works well. Haddock, hake, or pollock are excellent sustainable alternatives to cod that hold their shape well during roasting.
• Can I use serrano ham instead? Absolutely. Serrano ham or prosciutto crudo are perfect substitutes for Parma ham; just ensure the slices are thin enough to wrap easily.
• Is this recipe gluten-free? The recipe is naturally gluten-free if you omit the breadcrumbs or use a gluten-free breadcrumb alternative. The rest of the ingredients are safe.
• Do I need to parboil the vegetables? No, roasting the peppers and courgettes for 20 minutes before adding the fish ensures they are perfectly tender by the time the cod is cooked.

Nutrition

• Calories: 275 kcal
• Total Fat: 9g
• Saturated Fat: 3g
• Cholesterol: 65mg
• Sodium: 650mg
• Total Carbohydrate: 14g
• Protein: 36g

Try More Recipes:

• Hairy Bikers Cod And Chorizo Stew Recipe
• Hairy Bikers Somerset Chicken Recipe
• Hairy Bikers Scotch Broth Recipe