Serrano-Wrapped Cod with Baked Squash

  • Prep Time 10 min
  • 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

Substitute Parmesan cheese with breadcrumbs for a dairy-free option.

When cooking fish, adjust cook time to thickness of fillet. A general rule is, for every 1-in. (2.5-cm) thickness, allow about 10 min. cook time.

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Nutrition Facts

  • Nutrition Description Per serving (1/4 of the recipe):
  • Calories 410
  • Fat 20 g
  • Saturated Fat 4 g
  • Carbs 29 g
  • Sugar 6 g
  • Protein 32 g
  • Cholesterol 75 mg
  • Fibre 8 g
  • Sodium 630 mg