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Baked cod fillet with a prosciutto crust

Baked cod fillet with a prosciutto crust

Average rating:

Serves: 4
Skill level: Easy peasy

Ingredients

You can substitute cod for another firm white fish, such as Antarctic icefish, pollack or monkfish.

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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
½ ciabatta loaf
6 slices prosciutto, about 70g/2½ oz, roughly chopped
25g/1oz pine kernels

Method

Preheat oven to 200°C (400°F, gas mark 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.
While 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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Nutritional information per portion

Calories 474(kcal)
Fat 24.5g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.