Jono & Jules do food & wine

This is so simple but looks impressive and is perfect for a Friday night when you want a weekend dish but don’t have lots of time. You will need some crusty bread to mop up the delicious juices. Serve with buttered orzo or new potatoes.

Wine Suggestion: From the Burrier family of the superb Château de Beauregard in Pouilly-Fuissé is Domaine de la Rochette Mâcon-Bussières an excellent example of what this southern Burgundian region can do so well. Lovely ripe stonefruit and apple flavours under-pinned with a savoury minerality and fresh, layered mouthfeel which allows the cod to shine, counter-balances the Parma’s meaty saltiness and sings along with the olives and tomatoes.

Cod with cherry tomatoes and green olives – serves 6

• 1 red onion, cut into wedges
• 750g cherry tomatoes
• 4 tbsp olive oil
• 6 even sized pieces of cod loin, about 125g each
• 6 slices of Parma ham
• 18 nocellara green olives
• a small bunch of flat-leaf parsley, chopped (to serve)
• crusty bread

Heat the oven to 220C/fan 200C/gas 7.

Put the onions and tomatoes into a shallow baking tray. Season with salt and pepper and add the olive oil, toss together and put into the oven for 15 minutes.

Season the cod then wrap each piece in a slice of Parma ham. Add the olives to the baking tray with the tomatoes, then gently set the cod pieces on top. Bake for another 15 minutes or until the fish is cooked and the ham is crispy. Scatter with the chopped parsley and serve.

(Original recipe by Janine Ratcliffe in Olive Magazine, April 2016.)