Parma Ham Wrapped Cod Loin With Chorizo On A Bed Of Samphire
As a small child picking my way through piles of warm sweet muscles or bashing apart fat red crabs, I couldn’t imagine fish ever being as juicy or full of flavour. I loved how long it took to get to the ‘good’ bits. Picking out the flesh from the claws, teasing out the plump muscles and downing them with the creamy, wine redolent sauce. That was seafood to me and fish just didn’t get a look in.
Parma Ham Wrapped Cod Loin With Chorizo On A Bed Of Samphire
This Parma ham wrapped cod dish is definitely a contender though. Juicy and plump, saltiness from the Parma ham and a little heat from the chorizo crumbs. This has now become one of my favourite supper dishes and often asked for by Mr Glam.
RECIPE
- 400 g Cod Loin
- 1 pinch Salt
- 2 thin slice Parma Ham
- 3 tablespoon olive oil
- 20 g Unsalted Butter
- 40 g Chorizo
- Season the cod loins with the salt on both sides and wrap with the Parma Ham.
- Preheat the oven to 200 c
- Put 2 tablespoons of the olive oil into a low sided pan that can go into the oven as well as on the stove top. When the oil is hot, place the cod top side down into the pan. Don't move it. Leave for 6 minutes and then turn the cod over. The top side should now be golden brown. Cook for a further 5 minutes.
- Turn the cod over again and then place into the oven for 7 minutes. Meanwhile heat the remaining oil in a pan and gently fry the chorizo. Remove from the pan, cut into small pieces and set aside.
- Remove the cod from the oven place back on the stove top and place the butter in the pan. As soon as the butter has melted, spoon over the cod several times to glaze the fish. Remove from the pan and set aside.
- Place the samphire in the pan, toss and heat through for 2 minutes. Place half the samphire on each plate, top with the cod and then sprinkle with the chorizo, serve.
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This looks wonderful and simple too. I’ve never had samphire. How does it taste?
Oh, I do love fish with bacon, ham, chorizo and this sounds fab – GG
What a spectacular dish GG!
Oh yum, Amanda! I LOVE samphire, but it’s so hard to come by here in Australia! There is one grower, but otherwise it grows wild in some parts, but nowhere near my home. A lovely recipe, thank you for sharing.
That’s such an attractive dish!
This looks so amazing! Really need to try this for sure!
Beautiful plating, GG. I don’t think I have ever had samphire…the whole dish looks so tempting and delicious.
GG it’s so interesting that you say that. My husband doesn’t like picking through food to get the good bits but I love it! 😀
This looks gorgeous. I’ve wrapped a lot of meats in parma ham but never cod. I haven’t tried samphire. It’s not very common here and when it is available, it’s only for a very short season xx
I love Samphire. It’s not too difficult to get here when it’s in season. I love the slightly salty sea flavour it has. GG
This is how to make cod look and taste sexy.
Thank you a great compliment. GG
Great idea, funny enough I just bought some thin slices of panchetta to wrap round some white fish!
Zeitgeist.. Love that. GG
That looks so good! I love samphire, but have never managed to find any to cook.
Our local fishmonger and Waitrose sell Samphire. It’s so delicious gently cooked in butter. GG
This dish looks absolutely delish! The crispy Parma Ham really caught my attention!!
Yum GG, I’m not surprised you get asked for that one often! I bet those flavours work brilliantly together, in fact you’ve got my tummy rumbling just thinking about it 🙂
Janie x
It’s a great family favourite. GG
Coming back to drool over your recipe and dropping hints to OH to make it for me over the weekend.
Aww! Thanks Bintu. GG
Fab idea – I don’t eat ham but wrapping fish to bake it is a great way to get the right texture. Lovely pictures too
Thanks Nazima, It does keep the fish really tender and juicy. GG