Oven baked cod in smoked ham with olives and tomato

Singlemade: Oven-baked cod in smoked ham with olives and tomato

Today is Sunday, October 7th and I’m writing this recipe’s intro. We’re nowhere near Halloween or the Holiday Season but nevertheless Instagram and Facebook are being spammed with Christmas-stuff. Not only food bloggers are in yule-mode, the shops in Berlin have been crammed with Christmas-chocolate and -wreaths.

Yes, last year I spent my November writing Christmas recipes and, yes, when I still worked for Makro I used to help set up the Christmas decorations… That’s why I’m sick of it! All the magic disappears when you put up decorations when the trees haven’t even lost a single leaf. How can you look forward to a Christmas feast when the menu is already set 3 months in advance?

Don’t get me wrong, Singlemade won’t let Christmas pass unnoticed but it’ll be on the down low. November and the first half of December will be all about stews and casseroles. Delicious, easy fall/autumn and winter food. Comfy and heartwarming and perfect to get into a Christmas mood. Just like this smoked ham wrapped cod fillets with olives and tomatoes. Nu dicing needed, just arrange the ingredients in a casserole and throw it in the oven. So you’ll have plenty of free time to scour the other food blogs for a Christmas menu. ;-p

Singlemade: Oven-baked cod in smoked ham with olives and tomato

Print Recipe
Oven baked cod in smoked ham with olives and tomato
Oven baked cod in smoked ham with olives and tomato
Course Lunch, Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Course Lunch, Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Oven baked cod in smoked ham with olives and tomato
Instructions
  1. Preheat the oven to 200°C.
  2. Wash the tomatoes, dab them dry and spread them over a casserole. Rinse the olives, leave them to leak for a bit and spread them amongst the tomatoes in the casserole.
  3. Peel the red onion and cut it into crescents over the olives and tomatoes. Peel the garlic, cut it in half, remove the green germ and cut into thin slice, then spread it amongst the veggies.
  4. Take the cod fillets from the freezer and rap them in to slices of smoked ham each. Lay the wrapped fish on top of the veggies with the seams facing down.
  5. Season generously with pepper and salt. Pour in a good dash of white wine or gin. Sprinkle some olive oil in top and bake in the oven for 20 minutes.
  6. Serve with rice, bread or couscous.
Recipe Notes

Big appetite? Make sure to serve 2 cod fillets per person.


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A quote by Caroline: Super good, surprising and a cool combination. I usually don’t like olives but like this? Yum! 🙂


#Singlemade_it!

Follow our Singlemade heroes into the fray and try this recipe! Share your Singlemade creations through #singlemade_it@singlemade of minne@singlemade.be!

Have fun cooking and… bon appétit! 🙂

Feel free to comment! ;-)