Mediterranean potato bake with prosciutto wrapped cod

Mediterranean bake with parma ham wrapped fish

This is one of those ‘bung in what you’ve got’ recipes that was good enough to keep and write down.  It is probably out there on the interweb in some form, but in my head it came from a desire to use up some of a packet of prosciutto, a couple of fish fillets and some new potatoes.  I imagined the ham wrapped fish nestling on a spicy potato stew, somewhat like patatas bravas.  Hence I’m going with the word ‘Mediterranean’ in the title.  Poor thing doesn’t know where it’s really from…  You can, of course, use any firm white fish that comes thick enough to wrap with the prosciutto.  Whatever is fresh, ethically sourced and a good price on the day you buy.  This is also another good way to use up leftover boiled new potatoes.  I rarely boil half a bag, as I figure if I cook them all in one go I’m saving energy and getting C and myself that much closer to a finished meal.  Another thing I’d say is that although black olives look prettier in the finished dish (you can’t see the green ones in the photo above now, can you?) you should put in either what you have or what you prefer.  I’m ALL about fat, green olives.  So that is often what is knocking around in my fridge.  The choice is yours though.  This is super quick to knock up and makes a nice change from the grilled fish, new potato, steamed veg combo I seem to make 90% of the time!

Mediterranean potato bake with prosciutto wrapped cod

Prep time 5 minutes Cook time 30 minutes Makes 2 adult servings

Preheat the oven to 175ºC fan-assisted

  • 250g new potatoes, boiled
  • 2 white fish fillets
  • 2 slices of prosciutto
  • 2 tsp olive oil
  • 1 small red onion, halved and sliced thinly
  • 1 small pepper, any colour, diced small-ish
  • 1 big fat clove garlic, crushed
  • 400g can chopped tomatoes
  • ½ tbsp smoked paprika
  • pinch of cayenne, or to taste
  • 50g sun dried tomatoes (drained weight), sliced
  • 10 green or black olives, sliced
  • salt and pepper
  • green salad, to serve (optional)

In a medium saucepan boil the new potatoes for about 15 minutes, until tender and if not already cooked.  Wrap the two fish fillets in a slice of prosciutto and put to one side.  While the potatoes are cooking, and in separate pan, heat the oil and soften the onion slices and diced pepper for around 5 minutes before adding the garlic and cooking for another couple of minutes.  Now add smoked paprika and cayenne, stirring well, before adding the can of chopped tomatoes, sliced sun-dried tomatoes and sliced olives.  Stir and bring up to simmering point before seasoning and transferring to a suitably sized ovenproof dish.  Push the two ham wrapped fish fillets slightly into the top of the stew and bake in the oven for 10-15 minutes, depending on the thickness of your fish fillets.  When they are cooked through serve in warmed dishes, perhaps with a green side salad.


4 thoughts on “Mediterranean potato bake with prosciutto wrapped cod

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