Roasted Cod With Prosciutto, Cherry Tomatoes and Olives
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 12 ounces cherry tomatoes, halved
- 2 ounces pitted black olives
- 2 tablespoons capers, drained and rinsed
- 1 grated lemon, juice and rind of
- 2 teaspoons chopped thyme
- 4 tablespoons extra virgin olive oil
- 4 (6 ounce) cod fish fillets
- 4 slices prosciutto
- salt and pepper
- basil leaves, to garnish
directions
- Combine the tomatoes, olives, capers, lemon rind, thyme and oil in a roasting pan and season with salt and pepper. Fit the cod fillets into the pan, spooning some of the tomato mixture over the fish.
- Scatter the ham over the top and roast in a preheated oven, 425 degrees F, for 15 minutes. Remove the pan from the oven, drizzle over the lemon juice, cover with foil and let rest for 5 minutes.
- Garnish the cod with basil leaves and serve with new potatoes and a green salad.
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RECIPE SUBMITTED BY
I live in Victoria, British Columbia. I am happily married to the most wonderful guy on earth:) Aside from being a wanna be chef, I am also a wanna be children's book author, and a famous crooner in the shower aside from being a frustrated painter/illustrator and a real trying hard golfer.
I love experimenting with different dishes from countries all over the world. I am constantly experimenting with new recipes and different types of fresh herbs and spices.
I collect cookbooks and magazines. Most of the recipes I've posted and I will be posting are from the different magazines such as Bon Appetite, Chatelaine, Cucina, Hello, Home Maker and Gourmet. I will also try to post recipes that I've grown up with as well as those that came from family and friends.