Cod & prosciutto bake

Cod & prosciutto bake

You can also use frozen cod loin instead of fresh in this recipe – allowing an extra 5-10 minutes of cooking time.

By , 21 September 2015
Cod & prosciutto bake
  • Ready in: 40 mins
  • Serves: 4
  • Price: £3.54 per serving
Nutritional Info
Each 439g serving contains
  • Fat low
    12.9g
    18%
  • Saturates low
    2.6g
    13%
  • Sugars low
    4.3g
    5%
  • Salt low
    0.9g
    16%
  • Energy 1566KJ 374KCAL
    19%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 357kJ/85kcal.
Ingredients
  • 500g Asda Baby Pearl Potatoes
  • 2 tbsp sunflower oil
  • 2 x 250g packs Asda Cod Loin
  • 2 x 75g packs Asda Prosciutto
  • 250g cherry vine tomatoes
  • 325g broccoli (fresh or frozen) to serve
Method
  • Pre-heat the oven to 190C/170C Fan/Gas 5. Put the potatoes in a large pan and add enough cold water to just cover them. Bring to the boil, then simmer for 4-5 minutes. Drain and tip into a large roasting tin.

  • Set aside 2 tsp of the oil and add the rest to the potatoes. Toss until they are all coated. Cook on the top shelf of the oven for 20 minutes until golden and tender.

  • Wrap the prosciutto round the cod fillets, leaving the ends open, and place on a baking tray. Brush with the reserved oil. Cook on the middle shelf for 20 minutes or until the fish is cooked through and flakes easily.

  • After the fish has been cooking for 15 minutes, put the tomatoes on the baking tray alongside the fish and cook for the final 5 minutes.

  • Serve the fish with the roasted potatoes, tomatoes and broccoli.