Roasted Deep Sea Blue Cod Wrapped in Parma Ham with Horseradish Whipped Potatoes and Crisp Fried Sage

11:30 pm on 29 May 2006

(Serves 6)


  • 6 fillets of blue cod
  • 6 slices Parma ham
  • 100mls olive oil
  • 3tbsp unsalted butter
  • 8 to 10 sprigs thyme
  • 750gms agria potatoes
  • 50gms unsalted butter
  • 100mls cream
  • 3 tbsp horseradish
  • Freshly milled white pepper
  • 18 fried sage leaves
  • Extra virgin olive oil


Season cod fillets and wrap each fillet in a slice of Parma ham.

Cook the potatoes till tender approximately 25 minutes.

Place the potatoes in a food processer, add the butter and warmed cream and process till Smooth and silky.

Add the horseradish and season with salt and pepper.


Heat 2tbsp olive oil in a large frypan, season the cod with salt and freshly milled pepper, place in the fry pan and sauté over medium to high heat for 2 to 3 minutes.

Add 3tbsp butter and scatter thyme over the cod and baste with the butter and thyme

Place the fry pan in a pre heated oven at 180c for 4 to 5 minutes and baste a further 2 times.

Remove cod from the oven and rest for 5 minutes in a warm place.

Spoon the potato horseradish puree into the middle of each plate.

Rest the cod on the puree garnish with the fried sage and drizzle with extra virgin olive oil.

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