cod + prosciutto = love


File this recipe under: so easy, so good.

Sometimes I get lost reading old blog posts and remembering different experiences. This past weekend I stumbled upon this posting from agreat dinner at Oro and developed a rather strong urge for the prosciutto wrapped cod. Can’t be too hard right?

Answer: no. not in the least.

On Saturday I had picked up 3 bunches of asparagus for a dollar at Haymarket. I also picked up 3 pounds of plum tomatoes for a dollar. While I am not quite sure what to do with all of the tomatoes yet, I knew what I wanted to do with the asparagus. Shave it. Weird right? But amazing. I had seen a few recipes for shaved asparagus salads and figured it would be a pretty decent base for the cod delight… and it was.

Double bonus? This whole meal came together in 15 minutes. I’m not even lying to you about that at all.

(Step 1) Take out your fish and season both sides with salt and pepper. Lay each cut of fish in the middle of 2-3 slices of prosciutto. Then wrap the prosciutto around the fish rather snugly. The more secure the prosciutto is the better it will stay together when you sear the fish in the skillet.

(Step 2) Heat a skillet with olive oil to medium-high heat. Place the cod pockets in the skillet for four minutes on each side …. Pretty much until the prosciutto is crisped up.

(Step 3) While your fish is cooking, you can prep the asparagus. Trim the asparagus ends accordingly and then using your vegetable peeler, just shave the asparagus. Essentially mimic the action of peeling carrots or a potato… not hard in the least. I kept the heads of the asparagus and added them to the shaved bits. It’s a little challenging to try and use the whole spear of asparagus… so don’t try. It’s not worth it at least at the price I paid J

(Step 4) Once your fish are out of the skillet, toss the asparagus into the pan with as much butter as you want. Sautee that business right up and add in maybe about a teaspoon of fresh lemon zest.

(Step 5) Oh, and you are done. Put the fish on the bed of asparagus and admire your good quick work. I added a little grated parmesan and pine nuts as well, but if you don’t have those around no biggie.

Seriously delicious. Seriously quick.


Shopping List (for 2 people)
2 fillets of cod (6 oz each)
6 slices of prosciutto (not too thinly sliced)
olive oil
kosher salt
pepper
2/3 of a bunch of asparagus (or so... this is really up to you)
1.5 T of butter
grated Parmesan
pine nuts

No comments

Post a Comment

Web Analytics
© WHAT JEN DOES • Theme by Maira G.