This simple idea of wrapping a fillet of fish in floppy prosciutto and roasting it in the oven hardly needs a recipe. It’s an idea that is as good for one as is for many and also something to play around with. I sometimes posting rosemary or sage under the ham or smear it with an earthy flavour like miso or Dijon mustard. The fish ends up moist and tender, the ham firms and crisps. I served it with I served it with peas, new potatoes and Tomato and Capsicum Ketchup.
Serves 2
Prep: 10 min
Cook: 15 min
2 fillets cod loin
1 tbsp olive oil
120g prosciutto
Heat the oven to 200C/gas mark 6. Check over the fish for bones; hopefully there won’t be any but I always check. Smear the fillets with olive oil; I find this easiest to do by pouring a little oil into the palm of one hand. Wash your hands and season the fish with salt and black pepper that wrap in overlapping slices of ham; you’ll need at least 3 per fish. Place with the joins underneath on a small, lightly oil roasting tin. Roast in the hot oven for 15 minutes, checking after 10 with the point of a sharp knife. Rest for a couple of minutes before serving.