Compressed little twist skin 2
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Ingredients

  • 1 tbsp oil
  • 1 lemon, zested and juiced
  • 2 sprigs of rosemary, finely chopped
  • 2 x 250g packs of cod fillets
  • 4 slices of prosciutto
  • 320g cherry tomatoes on the vine

Method

  1. 1

    Preheat the oven to 200°C/fan 180°C/gas mark 6. Mix half the oil with the lemon zest, half the lemon juice and the rosemary. Brush this over the cod fillets. Lay the slices of prosciutto on a board and place one cod fillet on each slice. Wrap the prosciutto around the fillets and place in a roasting tin, lined with greaseproof paper, with the seal on the underside. Squeeze over the remaining lemon juice.

  2. 2

    Place the cherry tomatoes around the cod fillets, and drizzle with the remaining oil. Season the whole tray with black pepper and bake in the oven for 10-12 minutes, until the fish is opaque and cooked through and the tomatoes have started to collapse, then serve.

Nutritional Details

Each serving provides
  • Energy 745kj 178kcal 9%
  • Fat 6.5g 9%
  • Saturates 1.7g 9%
  • Sugars 2.8g 3%
  • Salt 1.1g 18%

% of the Reference Intakes

Typical values per 100g: Energy 423kj/101kcal

Each serving provides

2.9g carbohydrate 1.1g fibre 26.5g protein

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