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parma ham wrapped cod loin on a bed of samphire and chorizo
Author : GG Luca Marchiori says Rachel (Rachel's Kitchen NZ) says cheri says Lizzy (Good Things) says Maureen | Orgasmic Chef says Asmita says Angie@Angie's Recipes says Lorraine @ Not Quite Nigellai says Hotly Spiced says GG says Bintu @ Recipes From A Pantry says GG says Heidi Roberts says GG says Janice says GG says mycookinghut says Janie says GG says Bintu @ Recipes From A Pantry says GG says Nazima says GG says
Ingredients
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Instructions
Step 1
Season the cod loins with the salt on both sides and wrap with the Parma Ham.
Step 2
Preheat the oven to 200 c
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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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