Baked Pollock with Prosciutto
adapted from Jamie Oliver
8 ounces baby new potatoes
2 5 ounce skinless pollock fillets
4 slices of prosciutto
5 ounces ripe cherry tomatoes
Preheat the oven to 350°.
Parboil the potatoes for 5 minutes in salted boiling water, drain and steam dry. Season the fish with sea salt and black pepper, then wrap in prosciutto.
Place in a baking dish with the tomatoes and potatoes. Season again and drizzle with oil.
Bake in the oven for 12 to 18 minutes, depending on the thickness of the fillets. Check the fish with a skewer and cook for another minute or so if it’s not done. Serve.