About
This baked cod dish is a great way to utilise our keto olive tapenade!
Tender white cod fillets are smothered in rich and aromatic tapenade and encased in crispy parma ham.
A light and summery dish, this baked cod is perfect with steamed green beans or a simple salad.
Ingredients
- 2 ½ ounce parma ham by parma
- 2 fillet – each 4 ounce raw cod, cooked from fresh
- 2 servings (per tablespoon) keto olive tapenade
Instructions
- Preheat the oven to 360 degrees Fahrenheit and line a shallow oven tray with foil.
- Arrange the cod fillets on the lined oven tray and divide the tapenade mixture between the two fillets, spreading a tablespoon on each in an even layer.
- Take a slice of ham and wrap it around the cod fillet, encasing one half. Repeat with a second slice of ham encasing the other half off the fillet. Repeat this for the second cod fillet. Fill in any gaps with the remaining ham.
- Transfer to the oven to bake for 15-18 minutes until the cod is cooked through and tender and the ham is crisp.
Nutrition Facts
- Servings: 2
- Calories: 334.9kcal/1401.1kJ (per serving)
- Fat: 24.8g (per serving)
- Carbs: 2.5g (per serving)
- Protein: 27.9g (per serving)
