Roasted Cod Loin With Potatoes, Tomatoes, Capers, Crispy Parma Ham and Balsamic Vinegar

 

1 cod loin, skin removed and trimmed

100g boiled and sliced pink fir apple or charlotte potatoes, cut into quarters
1 clove of garlic, chopped fine
3 slices Parma ham
4 basil leaves
6 cherry tomatoes, cut in half
1 lemon
1 tbsp small capers
olive oil

 

Reduced balsamic vinegar or Balsamic glaze

 

In a large heavy based frying pan seal cod on one side, turn over, and take out of pan.

Add the potatoes and cook for a minute so they get a light golden colour and turn over. 

Place the cod back in pan on top of the potatoes with the sliced tomatoes, capers, parsley, garlic and cover with the Parma ham.

 

Cook in oven at 200°C/ Gas Mark 8, for 6-8 mins.

 

Squeeze ½ lemon into pan and a dash of olive oil.

 

Plate with cod served on top of the potatoes with prosciutto on top and scattered with the tomatoes and capers and drizzled with the Balsamic vinegar.