Serves 2 people.

INGREDIENTS

For the Cod

2 x 6oz Cod Fillets, Skinned & De-Boned

3 slices Prosciutto Ham

2 tbsp Almond Flakes

For the Garnish

8 asparagus Spears, Trimmed

8 stems Broccolini (Tenderstem is best)

For the Salsa Rossa

2 large roast red peppers, skin removed & diced finely

1 shallot, diced finely

2 cloves garlic, chopped finely

2 tbsp sundried tomatoes, diced finely

1 lemon zest

1 tbsp tarragon, chopped finely

1 tbsp chives, chopped finely

3 tbsp extra virgin olive oil

Salt & pepper to season

 

METHOD

Pre heat oven to 180c, place the Prosciutto flat on a non-stick baking tray & bake until crispy (roughly 8mins).

Once crispy remove from the tray & immediately add the almonds. Bake until lightly golden.

Add the almonds to the prosciutto and smash until a fine crumb texture is achieved.

Make the Salsa Rossa by placing all the ingredients except the olive oil in a bowl, mix & correct seasoning before slowly stirring in the olive oil.

 Heat a large pot of well salted water over a high heat until vigorously boiling.

Place the cod fillets on a non stick baking tray, rub lightly with olive oil & season (not too much salt as the prosciutto will add saltiness) place in the oven to bake for approx 20 mins until just cooked.

Add the broccoli & asparagus to the water & cook until al dente (approx 2.5 minutes).

Remove the vegetables from the water, drain well & add a little knob of butter & light seasoning.

Finish the dish by coating the cod with the crust, assemble the vegetables around the plate, add the cod & finally spoon around the Salsa Rossa generously.