INGREDIENTS

INSTRUCTIONS

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.  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 688
Calories From Fat: 177
Total Fat: 19.2g
Cholesterol: 140mg
Sodium: 10725.1mg
Potassium: 3207.7mg
Carbohydrates: 69.8g
Fiber: 23.4g
Sugar: 28.6g
Protein: 70g