Ingredients

3 tablespoons Frantoia Extra Virgin Olive Oil

1 medium onion, chopped

3-4 cloves garlic, peeled and chopped

1/4 pound Prosciutto End or Shank, cut into very small cubes

16 ounces La Bella Tomatoes, crusted

Sea Salt and Black Pepper to taste

1/2 cup Italian Parsley or mix of parsley, Oregano, and Basil, chopped

2 tablespoons Delitia Butter of Parma

1 cup bread crumbs

1/4 cup aged Parmigiano-Reggiano or Pecorino Toscano, grated

1 pound hake or cod, cut into four 4-ounce filets

Preheat oven to 400. In a skillet or baking pan that can go from stovetop to oven, heat the olive oil and add the chopped onion and garlic. Saute over medium-high heat until onion is translucent, about 4 minutes. Add the prosciutto and continue sauteeing until onion is golden brown. Do not allow to burn. Add crushed tomatoes. Season with salt and pepper and add half the herbs. Allow to simmer over medium low heat for about 15 minutes until tomato mixture thickens. Meanwhile, melt butter in a small skillet, and add bread crumbs. Turn to coat crumbs and toast until golden. Stir in remaining herbs and cheese if desired. Pat the fish filet dry with a paper towel and place them on top of the tomato-prosciutto mixture, nestling the fish into the tomato sauce. Sprinkle fish with the bread crumbs. Place skillet or pan, uncovered, in the hot oven and bake for about 25 minutes, until the fish flakes easily.

• 3 tablespoons 274 Il Novello Extra Virgin Olive Oil
• 1 medium onion, chopped
• 3-4 cloves garlic, peeled and chopped
• 1/4 pound Prosciutto Shank, cut into very small cubes
• 16 ounces La Bella San Marzano Tomatoes, crushed
• Sea Salt and Black Pepper to taste
• 1/2 cup Italian Parsley or mix of parsley, Oregano, and Basil, chopped
• 2 tablespoons Delitia Butter of Parma
• 1 cup bread crumbs
• 1 pound hake or cod, cut into four 4-ounce filets

Preheat oven to 400. In a skillet or baking pan that can go from stovetop to oven, heat the olive oil and add chopped onion and garlic. Saute over medium-high heat until onion is translucent, about 4 minutes. Add the prosciutto and continue sauteeing until onion is golden brown. Do not allow to burn. Add crushed tomatoes. Season with salt and pepper and add half the herbs. Allow to simmer over medium low heat for about 15 minutes until tomato mixture thickens. Meanwhile, melt butter in a small skillet, and add bread crumbs. Turn to coat crumbs and toast until golden. Stir in remaining herbs. Pat the fish filets dry with a paper towel and place them on top of the tomato-prosciutto mixture, nestling the fish into the tomato sauce. Sprinkle fish with the bread crumbs. Place skillet or pan, uncovered, in the hot oven and bake for about 30-35 minutes, until the fish flakes easily.