Cod, Ham and Tomatoes
I’ve almost certainly read a recipe like this before, but put this together on a whim, when I remembered I’d taken some fish out of the freezer and really should eat it.
In a jiffy, it was wrapped in dried ham; nestled snuggly with tomatoes; and sprinkled with thyme, olive oil and grated parmesan. It baked in less time than it took to boil some spelt. A memorable meal for one, but easily scalable, hence imprecise ingredients list.
- Thick fillet of fish – I used cod, but would love to try this with halibut or salmon
- 2 slices prosciutto, Parma ham, or the like
- A few cherry tomatoes, halved along the equator
- A few sprigs of thyme
- A drizzle of olive oil
- 1 tablespoon of grated parmesan
- A few basil leaves, shredded artfully
Heat oven to max – mine is about 230 degrees C. Start to cook whatever you’ll eat this with. I boiled some spelt, which tastes a lot better than I’d imagined for years; and unlike rice, I don’t seem to struggle preparing it. Assemble as described in intro and pictured above. Bake for 15 minutes or so. You’ll know when it is done, when a small knife inserted reveals that the centre is just about to move from translucent to opaque. It will cook a little more when you take it out. Serve with the basil strewn over.
