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Cod, cherry tomato and green olive tray roast

This recipe for cod, cherry tomato, and green olive tray roast is so quick and easy to prepare but looks impressive when you pull it out of the oven. Serve with a big bowl of buttered orzo


Heat the oven to 220C/fan 200C/gas 7. Put the onions and tomatoes in a shallow roasting tin or dish. Season, add 4 tbsp of olive oil and toss together. Roast for 15 minutes. Wrap each piece of cod in a slice of Parma ham. Add the olives to the tray sit the cod on top of the tomatoes. Keep roasting for another 15 minutes until the cod is cooked through and the Parma ham has crisped up. Scatter with parsley and serve with some crusty bread.


  • red onion 1, cut into thin wedges
  • cherry tomatoes 750g
  • olive oil
  • cod loin 6 evenly sized pieces, about 125g each
  • parma ham 6 pieces
  • nocellara green olives 18
  • flat-leaf parsley chopped to serve
  • crusty bread


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