Cod, Parma Ham, Fennel & Blood Orange Traybake



This wasn’t a recipe that I intended on sharing as a main post, but after popping it in my stories last week, I received several messages asking for me to write it up. Ridiculously simple, but a lovely delicate combination of flavours.

INGREDIENTS

Serves 4

4 pieces of cod loin

4 slices Parma ham

2 fennel bulbs

5 cloves garlic - whole

Juice 1/2 blood orange/regular orange

1 blood orange - sliced

1 tablespoons chopped dill

Olive oil

Salt and pepper

METHOD

Preheat the oven to 200 degrees (conventional) 180 degrees (fan)

Slice each fennel bulb into 8-10 trying to keep the root intact. Add to a large roasting tin with the orange slices and garlic. Squeeze with the juice if half an orange and 1-2 tablespoons olive oil, season and roast for 20 minutes

Pat the cod dry with kitchen towel, season and wrap with the Parma ham. Place on top of the fennel. Drizzle with more olive oil and cook for a further 10 minutes. Sprinkle with dill and serve with jersey royals. Don’t forget to spoon over the juices from the pan.


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