Serrano-Wrapped Cod with Baked Squash
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- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 1 h
- Serves
- 4
Ingredients
- 2 pkg
- Compliments Diced Butternut Squash
- 750 g each
- 2
- shallots, finely chopped
- 1/3 cup
- reduced sodium chicken broth
- 75 mL
- 1/4 cup
- olive oil, divided
- 60 mL
- 2 tbsp
- lemon juice
- 30 mL
- 1 tbsp
- finely chopped fresh thyme
- 15 mL
- 1/2 tsp
- salt
- 2 mL
- 1/4 cup
- grated Parmesan cheese
- 60 mL
- 2 tsp
- lemon zest
- 10 mL
- 1/4 tsp
- pepper, or to taste
- 1 mL
- 4
- cod fillets (5 oz/150 g each)
- 4 slices
- Sensations by Compliments Sliced Serrano Ham
- finely chopped parsley for garnish
- lemon wedges, for serving
Directions
Step 1
Preheat oven to 425°F (220°C). In bowl, toss together squash (frozen product does not need to be thawed — or use fresh squash), shallots, broth, 2 tbsp (30 mL) oil, lemon juice, thyme and salt. Transfer to greased 8-in. (20- cm) square baking dish. In small bowl, toss together cheese, lemon zest, pepper and 1 tbsp (15 mL) oil; sprinkle over squash. Cover with foil. Bake 25 to 30 min. until squash is tender. Remove foil. Bake another 10 to 12 min., uncovered, until golden brown.
Step 2
Meanwhile, line a baking sheet with parchment paper. Pat dry cod fillets with paper towel. Wrap each fillet with a slice of ham, securing with toothpick if needed. Place on prepared sheet. Brush wrapped fish with remaining oil. Bake in same oven as squash 8 to 10 min. until fish begins to flake and ham is crispy.
Step 3
Sprinkle fish with parsley and serve with baked squash and lemon wedges
for squeezing.
Tip
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Nutritional Facts
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 410
- Fat:
- 20 g
- Saturated Fat:
- 4 g
- Carbs:
- 29 g
- Fibre:
- 8 g
- Sugar:
- 6 g
- Cholesterol:
- 75 mg
- Protein:
- 32 g
- Sodium:
- 630 mg
