Mediterranean Fish Prosciutto Parcels

• 1 tablespoon capers
• 10 ounces white fish fillets, skinned and boned
• 4 slices prosciutto
• 1 red onion, cut into large dice
• 1 red pepper, deseeded and cut into large dice
• 1 green pepper, deseeded and cut into large dice
• 3 sprigs rosemary
• 8 tomatoes, halved
• 24 black olives, pitted
• 4 tablespoons olive oil
• salt
• fresh ground black pepper
• 2 teaspoons balsamic vinegar

1. Cut the fish into two portions and wrap each portion in two slices of prosciutto.
2. Secure with a toothpick.
3. 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.
4. Place in a preheated oven at 400F for 10 minutes.
5. Stir the vegetables then place the fish fillets on top and return to the oven for a further 15 minutes or until the fish is cooked.
6. Arrange the cooked vegetables on two large warm plates, top with the fish parcels and drizzle with balsamic vinegar.

capers, white fish, red onion, red pepper, green pepper, rosemary, tomatoes, black olives, olive oil, salt, fresh ground black pepper, balsamic vinegar

Taken from www.food.com/recipe/mediterranean-fish-prosciutto-parcels-355414 (may not work)