Roast Cod with Parma Ham

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Portions: 4


  • 4 x Line-Caught Cod Fillets
  • 4 x Slices Parma Ham
  • 224g Red Peppers (de-seeded)
  • 224g Yellow Peppers (de-seeded)
  • 224g Courgettes
  • 224g Red Onions (peeled)
  • 112g Sun Blushed Tomato Halves
  • 10g Chopped Garlic
  • 20g Fresh Basil Leaves
  • Sea Salt
  • Coarse Ground Peppercorns
  • 60ml Olive Oil


  1. Pre-Heat an oven to a medium setting.
  2. Cut the peppers, courgettes and red onions into a 20mm dice.
  3. In a suitable size roasting tray, place the olive oil, chopped garlic, salt, coarse ground peppercorns, diced red / yellow peppers, courgettes and sun blushed tomato halves.
  4. Toss together well and place into the pre-heated oven for about 20 minutes.
  5. Remove from the oven and then mix in the basil leaves.
  6. Place the cod fillets skin side up over the vegetables. Brush with a little of the oil from the vegetables.
  7. Turn the oven setting to high and roast the cod for about 15 – 20 mins until the skin has crisped up.