The saltiness of the prosciutto is the perfect accompaniment to this mild white fish. The tomato, herb relish is so fresh tasting. If you thought you didn’t like fish, think again!
|1 cup||(250 mL) Diced red and yellow tomatoes|
|1 tbsp||(15 mL) Diced red onion|
|1 tbsp||(15 mL) Chopped fresh herbs (parsley, basil, thyme, oregano)|
|1||Clove garlic, minced|
|1 tbsp||(15 mL) White wine vinegar|
|2 tbsp||(30 mL) Olive oil|
|Salt and pepper|
PROSCIUTTO WRAPPED COD:
4 – (5 oz/142 g) pieces cod
Salt and pepper
4 slices Cappola™ Prosciutto
1 tbsp (15 mL) Olive oil
COMBINE all of the ingredients for the relish in a medium bowl. Let stand while the fish is prepared.
PREHEAT oven to 375°F (190°C). Lightly season the cod with salt and pepper. Wrap each piece of fish tightly with a slice of prosciutto. Heat olive oil in a large skillet over medium-high. Sear fish on both sides for 1-2 minutes. If using an ovenproof skillet, transfer to the preheated oven, if not move fish to a baking sheet and place in the oven for about 12 minutes or until fish flakes easily.
SERVE fish topped with prepared relish.
We used cherry tomatoes; they hold their shape well when diced. Use any variety of herbs that you like. Cod is a sustainable fish and super healthy.
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