Roasted Cod With Prosciutto

Serves 4.

12 ounces cherry tomatoes, halved
2 ounces pitted black olives
2 tablespoons capers, drained and rinsed
Grated rind and juice of 1 lemon
2 teaspoons chopped thyme
4 tablespoons extra virgin olive oil
4 cod fillets, about 6 ounces each
4 slices of prosciutto
Salt and pepper
Basil leaves, to garnish

  1. 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.
  2. Scatter the ham over the top and roast in a preheated oven, 425 degrees, for 15 minutes. Remove the pan from the oven, drizzle over the lemon juice, cover with foil and let rest for 5 minutes.
  3. Garnish the cod with basil leaves and serve with new potatoes and a green salad.

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