Grilled Cod Fillets with Prosciutto

For 2 servings:

clean 2 portions (ca. 175g each) of cod fillet (possible to use other white fish), rub them with some salt and pepper then put them aside to slightly marinate

have 200g cherry tomatoes cut into two, mix them in an oven safe form with 30g stone-less black olives, 1 tbs of capers, 1 ts of fresh thyme, 2 tbs of olive oil and half lemon juice (lemon zest optional), add some salt and pepper, mix slightly

optional ingredient: zucchini. have 1/3 to 1/2 zucchini cut into thin slices, mix into the form with cherry tomatoes

put cod fillets on top (if fillets are unevenly thick, they should be cut into similar pieces to avoid different cooking time), drizzle some olive oil over the fillets, then cover them with 2 slices of prosciutto

bake dish in 220C preheated oven for 15 min (use a fork to check if the fillets are done)

take the dish out, spoon the juice from the bottom over the fish, drizzle a little bit more lemon juice on the top, cover the dish  and let it rest for 5 min before serving


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