Roasted Cod With Prosciutto, Cherry Tomatoes And Olives

Ingredients:
- 12 ounces cherry tomatoes, halved
- 2 ounces pitted black olives
- 2 tablespoons capers, drained and rinsed
- 1 grated lemon, juice and rind of
- 2 teaspoons chopped thyme
- 4 tablespoons extra virgin olive oil
- 4 (6 ounce) cod fish fillets
- 4 slices prosciutto
- salt and pepper
- basil leaves, to garnish

Directions:
- Combine the tomatoes, olives, capers, lemon rind, thyme and oil in a roasting pan and season with salt and pepper. Fit the cod fillets into the pan, spooning some of the tomato mixture over the fish.
- Scatter the ham over the top and roast in a preheated oven, 425 degrees F, for 15 minutes. Remove the pan from the oven, drizzle over the lemon juice, cover with foil and let rest for 5 minutes.
- Garnish the cod with basil leaves and serve with new potatoes and a green salad.