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Serves: 4
Cals: 474
Fat: 24.5g (both per serving)

500g/1lb 2oz cherry tomatoes, halved
1 large courgette, cut into strips
2 large cloves of garlic, cut into pieces
6 tbsp olive oil
2 handfuls whole basil leaves
4 x 200g (4 x 7oz) pieces cod or other firm white fish eg Antarctic icefish or monkfish
1/2 ciabatta loaf
6 slices prosciutto, about 70g/2 1/2oz, roughly chopped
25g/1oz pine kernels

Preheat oven to 200C/400F/ gas 6. Place tomatoes, courgettes, garlic, olive oil and basil leaves in a shallow ovenproof dish. Season with salt and freshly ground black pepper. Place into the preheated oven and cook for 20mins. Whilst the vegetables are cooking, make the bread crust. Break the ciabatta into rough crumbs by rubbing between your hands. Mix with the prosciutto, pine kernels and a drizzle of olive oil. When the vegetables are tender, place fish on top and pile on the bread crust. Place in the oven and cook for 30-40 mins depending on the thickness of the fish.

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