This must be the tastiest and easiest fish dish ever. Thinly sliced prosciutto. Smeared with a sun dried tomato and basil paste. Wrapped around firm, fleshy Blue Eye Cod fillets. Roasted in a hot oven for twenty minutes. Another fabulous recipe from Jamie Oliver that has withstood the test of time in our house. Quick and easy. Robust Mediterranean flavours. What’s not to love about this dish?

There aren’t too many ingredients in this dish. The key to success is to use the freshest ingredients you can find. I’ve substituted Blue Eye Cod for the Monkfish in Jamie’s original recipe. Simply because Monkfish is not native to our waters. A good short cut in preparing this meal?  Visit a good delicatessen. Select a mild and sweet prosciutto and ask that it be sliced directly onto sheets of plastic film.  I usually also ask that slices be cut from the centre of the leg so they are long enough to  be wrapped  easily around the fish without too much fiddling around. Once home all that’s left to do is blitz the basil and sun-dried tomatoes in the food processor. Assemble and bake. The perfect meal for two or perhaps a crowd. Ready in minutes. Just halve or double the quantities as required.

Tray Baked Blue Eye Cod Wrapped in Prosciutto With Sun Dried Tomatoes and Basil.

Adapted from the recipe for Magnificent Roasted Monkfish  in Jamie Oliver’s Happy Days

Serves 4

1 jar of sun-dried tomatoes in oil
2 large handfuls of fresh basil
Olive oil
16 to 20 thin slices of prosciutto
4  200 g Blue Eye Cod fillets trimmed
sea salt and freshly ground black pepper
rocket and balsamic vinegar to serve

PREHEAT the oven to 200 C.
PLACE sun-dried tomatoes and half their flavoured preserving oil in a food processor with the basil, and blend until smooth. While blending add the remaining preserving oil and a dash of balsamic vinegar to the paste until it’s nice and spreadable.
TAKE four large sheets of baking paper. Rub some olive oil over each sheet and lay four overlapping slices of  prosciutto on each of the sheets.
DIVIDE the sun dried tomato paste into four, smearing each part evenly over the prosciutto.
PLACE the fish fillets at one end, season, and, using the paper, fold and roll up.
WHEN ready to bake remove the paper and carefully move the prepared fish fillets to an oiled baking tray.
ROAST in a preheated oven for 15-20 minutes.
SERVE sliced on the diagonal with mashed potatoes, rocket and balsamic vinegar.