Serves 2 people.
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
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.