Prosciutto Wrapped Cod with Mediterranean Salsa

By Barry P – St. John's, NL
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Prosciutto Wrapped Cod with Mediterranean Salsa
  • Prep Time: 30
  • Total Time: 50
  • Servings: 4
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About this Recipe

Prosciutto Wrapped Cod with Mediterranean Salsa - beautiful fresh north Atlantic cod wrapped in prosciutto and served with a Mediterranean inspired salsa. Terrific for summer dinner parties when fresh cod is available and garden herbs and vine ripened tomatoes are in their abundance. The fish can even be prepared on the back yard grill.

Ingredients

4 thick pieces of cod fillet (about 6 ounces each)
12 slices of thin cut Maple Leaf Canadian CraftTMAtlantic Coarse Salt Prosciutto Sliced Meat
black pepper to season the fish
FOR THE MEDITERRANEAN SALSA
2 large de-seeded vine ripened tomatoes, diced small
1 clove finely minced garlic
pinch salt and pepper
zest of half a lemon, finely grated
juice of half a lemon
1 tbsp chopped fresh herbs (oregano, thyme, dill or chives)
1/4 cup pitted kalamata olives
2 tbsp roughly chopped capers
pinch chili flakes (optional)

Directions

TO PREPARE THE SALSA:
Simply toss all of the ingredients together well in a glass bowl. Let stand for 20 minutes or so at room temperature while you prepare the fish. Toss the salsa a few times to ensure a good blending of the flavours.
TO PREPARE THE FISH
First lay three pieces of prosciutto on a cutting board. Slightly overlap the pieces having two pieces in one direction and the third slice overlapping the two at the top of the shortest side.
Lay a piece of the cod on the third slice of prosciutto and roll gently but tightly.
Repeat for the other 3 pieces of cod fillet.
The fish can be cooked on an outdoor gas grill, in a cast iron grill pan or in an oven safe sauté pan. However you choose to cook it, the grill or the pan should be lightly oiled with canola oil and preheated to just above medium heat.
Lay the pieces of fish on the grill or in the pan with the seam side of the prosciutto down. Grill or sauté for only a minute or two on all sides.
If using an outdoor grill, leave only one burner on and move the fish pieces to the opposite side, off of direct heat. Close the lid and cook for 10-15 minutes or until the fish is completely cooked through.
If using a stovetop method, after searing the outsides, place the pan in a preheated 350 degree oven for 10 -15 minutes until the fish is completely cooked through.
Allow the fish pieces to rest for 5 minutes before serving them with the salsa.

Notes

Other types of firm white fish can be substituted in this recipe. Halibut is particularly good.
The herb suggestions can be used individually or in combination if you like. I used thyme and chives on this occasion because there were plenty in my herb garden.

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