Wednesday, 29 February 2012

Roasted cod with prosciutto, cherry tomatoes and olives

This is a meal I had for the first time at my cousins house a few years ago. I could not have left without getting the recipe. I have made it a few times since at dinner parties and have always been asked for the recipe too. The crispy salty ham is wonderful with the cod and the sweet tomatoes. I would normally accompany it with potato dauphinoise, but tonight that would have taken too long. It looks fancy and tastes wonderful, but it took 5 minutes to prepare. It can be prepared in advance and popped in the fridge until ready to use. Tonight I served it with green beans and some crusty ciabatta to mop up the lovely lemony juices. 

Serves 4
250-300g cherry tomatoes halved
50g pitted black olives
2 tbspn capers
grated rind and juice of a lemon
2 tspn of chopped thyme (I used left over rosemary)
4 tbspn of olive oil
4 cod fillets 175g each
4 slices of prosciutto
salt and pepper

Preheat the oven to 220C.
Combine the tomatoes, olives, capers, lemon rind, thyme and oil in a roasting tin. Season with salt and pepper. Fit the cod fillets into the tin spooning some of the tomato mixture over the fish, then scatter the prosciutto ham on top. Bake in the oven for 15 min. Remove the tin from the oven, drizzle over the lemon juice and cover with foil. Leave to rest for 5 min.


  1. Another delicious recipe - I'd not used prosciutto before but you're right it is great with the cod. Thanks - will make this again! x

    1. And very easy too, thats the best bit. It is really lovely with potato dauphinoise for something a bit more special.