Yield: 1 servings
|4 \N||9 oz pieces cod fillet|
|1 \N||Fat garlic clove|
|4 \N||Thick slices prosciutto|
|8 \N||Fresh basil leaves|
|\N \N||Salt and ground black pepper|
|3 tablespoons||Extra virgin olive oil|
|4 \N||Thin courgettes|
|4 \N||Fresh bay leaves|
|1 \N||Handful chives|
|3 \N||Cloves garlic|
|2 \N||Red peppers; roasted and skinned|
|3 \N||Parsley stalks|
|4 larges||Spri fresh basil|
|2 \N||Strips lemon zest|
|1 pint||Extra virgin olive oil|
|2 fluid ounce||White wine vinegar|
|\N \N||Freshly-ground black pepper|
TOMATO AND OLIVE DRESSING
Make the dressing the day before you need it. Tear the bay leaves in half and tear up the chives. Peel and roughly chop the garlic.
Scrape the seeds from the tomatoes and roughly chop the flesh. Cut the pepper in half and remove the core; roughly chop the flesh.
Put all the ingredients in a large bowl, cover and leave in the fridge overnight.
Press through a coarse sieve into a clean saucepan to form a dressing. Heat gently and check seasoning, then whisk well to emulsify before serving.
Preheat the oven to 220C/425F/gas 7.
Skin the cod fillets and remove any bones with tweezers. Peel the garlic and cut into slivers, and cut the prosciutto into batons.
Tear the basil leaves into pieces.
Make horizontal slits in the cod with a small knife. Place a piece of garlic, prosciutto and basil into each slit. Repeat until each piece of cod has five or six insertions of ham and herbs. Season the fillets with salt and pepper and smooth a little oil on to each fillet.
Heat a cast iron skillet until hot. Press the fillets, flesh side down on to the skillet to form a golden crust. Transfer the fish to a roasting tin.
Roast in the oven for 4-5 minutes, depending on the thickness of the fish.
While the cod is roasting, trim and slice the courgettes and saut in the remaining olive oil. Season and transfer to the centre of warmed serving plates. Rest the roasted cod on the courgettes and serve with the dressing.
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