A DELICIOUS recipe featuring bread but which doesn't involve the words "sandwich" or "toast" - Baked Cod With a Prosciutto Crust

Ingredients

500g (1lb 2oz) cherry tomatoes, halved

1 large courgette, cut into strips

2 large cloves of garlic, cut into pieces 6 tbsp olive oil

2 handfuls whole basil leaves

4 x 200g (4 x 7oz) pieces cod or other firm white fish, eg Antarctic icefish or monkfish

ciabatta loaf

6 slices prosciutto Italian ham, about 70g (2 oz), roughly chopped

25g (1oz) pine kernels

Method

PREHEAT oven to 200C, 400F, gas mark 6.

Place tomatoes, courgettes, garlic, olive oil and basil leaves in a shallow ovenproof dish. Season with salt and freshly ground black pepper, place in the preheated oven and cook for 20 minutes.

While the vegetables are cooking, make the bread crust. Break the ciabatta into rough crumbs by rubbing between your hands. Mix with the prosciutto, pine kernels and a drizzle of olive oil. When the vegetables are tender, place fish on top and pile on the bread crust.

Place in the oven and cook for 30-40 minutes, depending on the thickness of the fish.

Serves four. The dish can be made with any firm white fish, and is ideal served with a green salad and crusty bread.