Cod Fillet wrapped in Parma Ham with Caponata (Chef Mat Lucania)
|Cod fillet||1 , boned (Fresh)|
|Parma ham slice||1|
|Pitted black olives||1⁄4 Cup (4 tbs) (1 Handful)|
|Cherry tomatoes||1⁄4 Cup (4 tbs) (1 Handful)|
|White wine vinegar||1 Tablespoon|
|Lemon thyme||1 Bunch (100 gm)|
|Olive oil||200 Milliliter|
|Balsamic glaze||13 Ounce (1 Bottle)|
Method (pep time 5 minutes, cooking time 8 minutes)
Season your cod with salt & pepper, wrap tightly across the top with Parma ham, joining the ends underneath your cod fillet. Heat up a non stick frying pan with 1 tablespoon of olive oil then place your cod flesh side down into the pan to sear off the Parma ham, fry for 1 minute until the ham is golden & crisp, turn over & fry for a further 2 minutes. Transfer the cod at this stage into a hot over 250c for 4 minutes. When cooked take out & allow to rest briefly.
In the meantime, dice up your aubergine & onions, fry in 4 tablespoons of olive oil until the aubergine is browned off. Add your olives, cherry tomatoes, capers, white wine vinegar & lemon thyme, season with a little sea salt & pepper, fry for a further minute until the tomatoes start to colour.
Place your Caponata in the middle of a large plate & place the cod fillet on top. Drizzle a little balsamic glaze around the plate & some olive oil, garnish with thyme & serve immediately.