Preheat the oven to 180C/350F/Gas 4.
Cut out four squares of greaseproof paper, approximately 25cm/10in x 25cm/10in in size, and lay two slices of ham on each piece of paper to overlap.
Lay a cod fillet on top of each pair. Season with salt and pepper. Coat with preferred topping*. Roll up the paper around each fillet to make a cigar-shaped parcel and carefully remove the paper from each piece of wrapped cod.
Place the parcels onto a lightly oiled baking tray. Roast for 15-20 minutes until cooked all the way through. Serve at once.
* suggested toppings:
– Red pepper pesto
– Maille dill and lime mustard
– Sundried tomato and basil tapenade
– Lemon zest and rosemary
