Recipe for Mediterranean Haddock Parcels 
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Yield:
2 servings
Ingredients:
Amount Ingredient
280 gm Prime haddock fillet, skinned and boned (10z)
4 slc Prosciutto
1 sm Red onion, cut into large dice
1 x Red and 1 green pepper, deseeded and cut into large dice
3 sprg fresh rosemary
8 sm Tomatoes, halved
15 ml Capers, (1tbsp)
24 x Black olives, pitted
60 ml Olive oil, (4tbsp)
Salt and freshly ground black pepper
Instructions:
Instructions: Cut the haddock into two portions and wrap each portion in two slices of prosciutto. Secure with a cocktail stick.

Place the onion, pepper, tomatoes, rosemary, capers and olives in a large non-stick roasting tin, drizzle with oil and season with salt and freshly ground black pepper.

Place in a preheated oven 200 C, 400 F, gas mark 6 for 10 minutes. Stir the vegetables then place the haddock fillets on top and return to the oven for a further 15 minutes or until the fish is cooked.

Arrange the cooked vegetables on two large warm plates, top with the haddock parcels and drizzle with balsamic vinegar.

NOTES : If you havent thought of combining fish and meat before, try these parcels of haddock wrapped in Italian ham. The fish is cooked and served on a bed of roasted vegetables for a truly Mediterranean flavour.

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