Roast cod wrapped in pancetta

This is a reasonably straightforward recipe for a fish dish; for this version of roast cod loin wrapped in parma ham I added a green pesto minus the pine nuts to give it more flavour.

First make the pesto by adding the basil, parsley, garlic and around 50ml of olive oil to a blender to make the sauce; it needs to be quite thick as it is going under  the ham and you don’t want it to drain out as you cook the cod.  When you have a decent consistency set aside.

Next lay clingfilm on a worktop and lay four ham slices so they just overlap; take half the pesto and spread a thin layer across the ham, roughly where the fish will be then place the cod on top.  Use the clingfilm to wrap the ham around the cod so it is tightly wrapped before putting in the fridge for ten minutes as this will help it hold it’s shape.

Repeat the process for the other cod loin

Next put potatoes on to boil in salted water and make up the stock; this is for cooking the baby leaks.

Put the oven on at 180c and remove the fish from the fridge; add the potatoes and roast the cod for about 15-20 mins on a roasting tray, removing the cling film!

Meanwhile place the baby leaks in the stock and cook for about 5 minutes; serve the cod with potatoes, leeks and peas