INGREDIENTS

INSTRUCTIONS

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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