I've made this recipe twice and it's so amazing that I had to share it. The first time I made it I didn't take any pictures because I had no idea how it was going to turn out, and the second time I made it I did it a little differently, but I'll explain later.
This recipe is from Jamie Oliver's Happy Days with the Naked Chef with a few of my own changes.
What you'll need:
- 1 lb meaty white fish (I used tilapia)
- 1 artisan loaf of bread such as ciabatta or sourdough, crusts removed
- fresh rosemary twigs with leaves attached (can you even buy them without the leaves? I don't know why you would want to, but just to cover my bases)
- 1 clove garlic, peeled
- extra virgin olive oil
- salt and pepper
- a few slices of prosciutto or bacon
- 1-2 tablespoons of balsamic vinegar (optional)
Preheat oven to 425 degrees
Keeping the top inch or so of rosemary leaves, run your fingers down the stalk, removing the leaves. Set stalks aside and place leaves into bowl with chopped garlic. Add 5-6 tablespoons of olive oil and mix together. Pour this mixture over the bread and fish, stirring gently to make sure everything is covered.
*before baking you can season with salt and pepper, however I found that the prosciutto gives plenty of saltiness and that more salt wasn't needed. You can also drizzle a little bit of balsamic vinegar on each piece of fish. I forgot to do this the first time, did it the second time, and decided I liked it better without the vinegar, but it's a personal taste thing.