Baked flathead with prosciutto, tomato and parsley

Try this delicious recipe idea from Luke Mangan drawing on fresh seasonal produce.


Butter for greasing.

2 large onions, finely sliced.

4 large potatoes, peeled and finely sliced.

Sea salt and freshly ground black pepper.

1 litre good-quality fish stock.

8 flathead fillets (or 4 halved if they're big).

8 slices prosciutto.

3 vine-ripened tomatoes, chopped.

Bunch continental (flat leaf) parsley, chopped.


Preheat the oven to 180C. Grease a baking dish with butter. Lay the onion slices evenly over the base of the dish then lay the potato slices over the onions. Season lightly. Pour in the fish stock and bake for 25 minutes or until the potato is tender. Trim the flathead into neat fillets and remove as many bones as you can. Remove the baking dish from the oven and drape the prosciutto over the potato. Lay the fillets on top. Return to the oven and bake for a further 6-8 minutes, or until the fish is just cooked through. Sprinkle over the chopped tomato, then the parsley. Serve from the baking dish at the table.