Cod Wrapped in Ham

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By Nigella Lawson

Published 1998

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I use what you could call West Country prosciutto. This is cured ham produced by a small company in Dorset called Denhay, which also makes exceptional bacon. Their ham is cut a little bit thicker than Parma ham usually is, so just bear that in mind when you get your prosciutto sliced. Get a few extra slices anyway, for patching up. You can get all your parcelling-up done, and then leave it in the fridge. But you don’t want the fish sitting around once it is cooked, so I’d put it in the oven