|280 grams||Prime haddock fillet; skinned and boned|
|1 small||Red onion; cut into large dice|
|1||Red and 1 green pepper; deseeded and cut|
|; into large dice|
|3||Sprigs fresh rosemary|
|8 smalls||Tomatoes; halved|
|15 millilitres||Capers; (1tbsp)|
|24||Black olives; pitted|
|60 millilitres||Olive oil; (4tbsp)|
|Salt and freshly ground black pepper|
|10 millilitres||Balsamic vinegar; (2tsp)|
Cut the haddock into two portions and wrap each portion in two slices of prosciutto. Secure with a cocktail stick.
Place the onion, pepper, tomatoes, rosemary, capers and olives in a large non-stick roasting tin, drizzle with oil and season with salt and freshly ground black pepper.
Place in a preheated oven 200øC, 400øF, gas mark 6 for 10 minutes. Stir the vegetables then place the haddock fillets on top and return to the oven for a further 15 minutes or until the fish is cooked.
Arrange the cooked vegetables on two large warm plates, top with the haddock parcels and drizzle with balsamic vinegar.
Converted by MC_Buster.
NOTES : If you haven't thought of combining fish and meat before, try these parcels of haddock wrapped in Italian ham. The fish is cooked and served on a bed of roasted vegetables for a truly Mediterranean flavour.
Converted by MM_Buster v2.0l.
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