Baked Cod Wrapped In Prosciutto With Cherry Tomatoes Recipes

ROASTED COD WITH PROSCIUTTO, CHERRY TOMATOES AND OLIVES

Roasted Cod With Prosciutto, Cherry Tomatoes and Olives image

Another great and up-beat dish from Cosmopolitan. Great for midweek entertaining, but this attractive dish is also tasty enough to grace the table of any dinner party. Serve with potato or green salad or both.

Provided by Pinaygourmet 345142

Categories < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 295.8, Fat 16.4, SaturatedFat 2.3, Cholesterol 73.7, Sodium 348.3, Carbohydrate 5.5, Fiber 1.7, Sugar 2.5, Protein 31.6

PROSCIUTTO WRAPPED COD WITH ROASTED TOMATOES

Prosciutto Wrapped Cod with Roasted Tomatoes image

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!

Provided by Andrea Soranidis - The Petite Cook

Categories Main

Time 20m

Number Of Ingredients 10

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
1/3 teaspoon freshly dried oregano leaves
1/3 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

Steps:

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 tbsp 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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