Prosciutto Wrapped Cod with Roasted Tomatoes
Make dinner time easy with this Prosciutto Wrapped Cod with Roasted Tomatoes - A one-tray easy italian-style meal, gluten-free, dairy-free and ready in just 20 min!
Serving: 2
Ingredients
- 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
- ⅓ teaspoon freshly dried oregano leaves
- ⅓ 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
Instructions
- 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 tablespoon 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.
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The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.