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Parma-wrapped Fish Tray Bake with British Vine Tomatoes

Try this tasty, colourful, easy-to-make dish for a stylish weekend meal.

  • Servings: 4
  • Preparation: 10m
  • Cooking: 22m


  • 12 small peppers, halved
  • 1 lemon, cut into wedges
  • 2tbsp olive oil
  • 4 cod loin fillets (weighing about 150g each)
  • 8-12 basil leaves, plus extra to garnish
  • 4 slices Parma ham
  • 4 sprigs of British baby plum or cherry tomatoes on the vine
  • Salt and freshly ground black pepper


  1. Preheat the oven to 200°C/fan oven 180°C/ Gas Mark 6.
  2. Put the pepper halves and lemon wedges into a roasting dish. Drizzle with olive oil, season and then roast for 10 minutes.
  3. Meanwhile, arrange 2-3 basil leaves on top of each piece of cod, then wrap each fillet with a slice of Parma ham. Arrange on top of the peppers, then add the sprigs of tomatoes. Roast for a further 10-12 minutes.
  4. Serve, garnished with extra basil leaves.
Cook’s tip: Try using different types of fish, such as haddock, halibut or hake.
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