Baked White Fish with Prosciutto and Tomatoes

Charmaine Lu -
  • 1 tbsp oil
  • 1 lemon, zest and juice
  • 2 rosemary sprigs, chopped
  • 2 x 250g firm white fish fillets
  • 4 prosciutto slices
  • 350g cherry tomatoes on the vine
  • Preheat the oven to 200C. Mix half the oil with the lemon zest, rosemary and half the lemon juice. Brush the mixture all over the fish fillet, then wrap with prosciutto slices. Place the wrapped fish in a lined roasting tin, and squeeze over the remaining lemon juice.
  • Place the tomatoes on the vine around the fish fillets and drizzle with the rest of the oil. Season well with black pepper and bake for 12 mins, or until the fish is cooked through and the tomatoes are collapsing. Serve.
20 mins
4 serving