Ingredients

The following ingredients have 2 Servings
  • 4 skinless cod fillets (about 80gr/3oz each)
  • 4 Prosciutto (Parma ham thin slices)
  • 250 g vine-ripened cherry tomatoes
  • 1 garlic clove (finely minced)
  • 1 tablespoon good-quality balsamic vinegar
  • 1/3 teaspoon freshly dried oregano leaves
  • 1/3 teaspoon freslhy dried thyme leaves
  • handful of fresh basil leaves (to serve (optional))
  • good-quality extra virgin olive oil
  • sea salt and freshly cracked black pepper

Instruction

  • Preheat oven to 180C/375F.
  • Season the fish with salt and pepper, then gently wrap tightly each cod fillet with a slice of prosciutto. Brush each fillet with a little olive oil then place on a baking tray.
  • In a bowl, mix together the tomatoes with 1 tbsp of olive oil, balsamic vinegar, garlic, oregano and thyme. Season with salt and pepper and gently mix until tomatoes are well coated.
  • Place the tomatoes on the tray, pouring over them any leftover dressing.
  • Bake in the oven in the middle shelf for 10-15 minutes or until the fish is opaque and cooked through (it should flake easily).
  • Remove the fish from the oven and set aside on a warm plate. Move the tray on the top shelf and continue to cook the tomatoes for a further 4-5 min.
  • Remove from the oven, arrange the fish back in the tray and sprinkle with few basil leaves (optional).
  • Serve to the table family-style directly from the tray.