Baked cod fillet with prosciutto crust
- Servings:
- 4
- Cooking time:
- 1 hour
The flavours in this dish compliment each other wonderfully and it really can be made with any firm white fish such as Antarctic icefish or monkfish. Serve with a green salad and crusty bread.
Ingredients checklist
Nutritional values
| kCals | Fat | Saturated fat | Salt | Carbohydrates | Sugar | Fibre |
|---|---|---|---|---|---|---|
| Values shown are approximate. | ||||||
| 474 Kcal | 24.5g | 3.4g | 1.3g | 21.1g | 5.8g | 2.4g |
Method
Step 1
Preheat oven to 200C/400F/ gas 6.
Step 2
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.
Step 3
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.
Step 4
When the vegetables are tender, place fish on top and pile on the bread crust. Put in the oven and cook for 30-40 mins depending on the thickness of the fish.
Step 5
Serve immediately with a green salad and crusty bread.
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