Cod with prosciutto and sage
This traditionally wrapped cod might just be the quickest recipe in the 'Bart's Fish Tales' cookbook. It’s inspired by the Italians, who wrap pieces of fish and sage in slices of ham, then pan-fry them in olive oil. The combination of the salty ham, the flavourful sage, and the delicate texture of the cod is absolutely delicious. Enjoy!
Preheat the oven to 180°C (350°F).
Place the slices of ham on an oven rack and bake them for 8–10 minutes until crispy. Let them cool on sheets of kitchen roll.
Season the cod with pepper, and only a little bit of salt, because the ham is already quite salty. Lightly coat the bottom of a baking dish with olive oil. Place the cod fillets in the dish, skin-side up. Drizzle with a bit more olive oil and add the sage leaves. Toss the sage lightly in the oil to prevent them from burning. Bake the fish in the oven for about 8 minutes, until cooked through.
Serve in the baking dish with the crispy baked ham on top.
