SERVES 4

Ingredients

50 g (1¾ oz) butter, for greasing

2 large onions, thinly sliced

4 large potatoes, peeled and thinly sliced

1 litre (35 fl oz/4 cups) Fish Stock

8 flathead fillets, or 4 halved fillets if large, skin on

8 slices prosciutto

3 vine-ripened tomatoes, chopped

1 cup flat-leaf (Italian) parsley leaves, roughly chopped

Method

Preheat the oven to 180°C (350°F/Gas 4).

Grease a baking dish with the butter.

Lay the onion slices evenly over the base of the dish, then layer the potato slices over the onion. Lightly season with sea salt and freshly ground black pepper.

Pour the stock over and bake for 25 minutes, or until the potato is tender.

Meanwhile, neatly trim the flathead 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 fish fillets on top.

Return to the oven and bake for a further 6–8 minutes, or until the fish is just cooked through.

Sprinkle the chopped tomato and parsley over.

Serve from the baking dish at the table.”