Elegant Parma ham-wrapped cod at 361 calories. Served over saffron-infused couscous with fresh basil and red pepper.
This Baked Cod with Parma Ham and Saffron Couscous looks and tastes like a special-occasion restaurant dish, yet comes together with minimal effort. Cod fillets are topped with fresh basil and wrapped in Parma ham before a quick bake, then served over vibrant saffron couscous studded with red pepper. At 361 calories and 7 WW Classic Points per serving, it is an elegant, satisfying dinner ready in about 25 minutes.
Recipe Info
Serves: 4 | Prep Time: 5 minutes | Cook Time: 20 minutes | Calories per serving: ~361
Nutrition per Serving (Estimated)
Protein: 38g | Fat: 9g | Carbohydrates: 32g | Fiber: 3g
WW Classic Points: Approximately 7 points per serving. Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 4 fresh cod fillets, skinned and boned
- 8 large fresh basil leaves
- 8 slices Parma ham
- 225g / 8oz couscous (uncooked weight)
- 300ml / 0.5 pint vegetable stock
- Pinch of saffron threads
- 1 red pepper, seeded and finely diced
- 1 tablespoon fresh chives, chopped
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven. Heat the oven to 200C / 400F / Gas Mark 6.
- Prepare the cod. Place the cod fillets in an ovenproof dish. Season each fillet on both sides with salt and black pepper. Place 2 basil leaves across the top of each fillet.
- Wrap in Parma ham. Wrap each fillet in 2 slices of Parma ham, covering as much of the fish as possible to help it stay moist during baking.
- Bake. Place the wrapped cod in the oven and bake for 15 to 20 minutes, until the fish is cooked through and flakes easily and the ham is lightly crisp.
- Prepare the couscous. While the cod bakes, place the couscous in a large bowl and add the saffron and diced red pepper. Bring the vegetable stock to a boil and pour it over the couscous. Cover with a clean tea towel and let stand for 1 minute.
- Fluff and finish. Remove the towel and fluff the couscous grains thoroughly with a fork to separate them and distribute the saffron color evenly.
- Plate and serve. Arrange the couscous on serving plates and place a wrapped cod fillet on top of each. Sprinkle with fresh chives just before serving.
Serving Suggestions
- Serve with a simple green salad dressed with lemon and olive oil
- A wedge of lemon on the side lets each diner add extra brightness to the fish
- Pair with steamed green beans or asparagus for extra vegetables
- A chilled glass of dry white wine complements the delicate flavors well
- Garnish the plate with a few extra basil leaves for a restaurant-style finish
Tips and Variations
- A generous pinch of saffron goes a long way. Too much can turn the couscous bitter, so use it sparingly.
- Wrap the Parma ham snugly around the cod to help hold the basil leaves in place and protect the fish from drying out.
- Check the cod for doneness by testing with a fork at the thickest point. It should flake easily and be opaque throughout.
- Haddock or halibut work well as substitutes for cod if preferred.
- A squeeze of lemon juice stirred into the couscous just before serving brightens the whole dish.
Why This Recipe Works
Wrapping the cod in Parma ham serves two purposes: it protects the delicate fish from drying out during baking, and it crisps in the oven to add a salty, savory contrast to the mild cod. The basil leaves tucked beneath the ham perfume the fish gently as it cooks. Saffron infused directly into the boiling stock before it hits the couscous ensures the color and flavor distribute evenly throughout every grain, turning a simple side into something genuinely special with minimal extra effort.
Storage and Reheating
Store cooled cod and couscous separately in airtight containers in the refrigerator for up to 2 days. Reheat the cod gently in a 170C oven for 10 minutes and the couscous in the microwave with a splash of water. Best enjoyed fresh, as the Parma ham loses some crispness on reheating.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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