Prosciutto and pesto cod loin

This is a really yummy way to eat white fish – the prosciutto and pesto add loads of flavour, and also help to keep the fish moist as it bakes. The fact that this is a one-pot oven dish is great, as you can just leave it to cook itself!

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I wrapped the cod loin in strips of prosciutto, and placed some fresh basil leaves and homemade pesto under the prosciutto. I added a little olive oil, paprika and black pepper to the top, before baking with asparagus, broccolini and cherry tomatoes.

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It’s been a while since I made this – I think I baked it at around 180 C for 25 minutes (but use your own judgement to decide when the fish is done!)

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