These little ham-wrapped bundles are delicious served with a dollop of basil pesto on the side.
6 cod fillets, lightly seasoned
4 tbs. butter, melted
9 slices prosciutto, 3 cut in half lengthwise
Heat the oven to 400°F. Line a baking tray with parchment paper.
Lay 1 and 1/2 slices of prosciutto on a cutting board side-by-side. Brush a cod fillet with butter and wrap with the prosciutto. Place on the baking tray and brush the top with butter. Repeat with remaining cod and prosciutto.
Bake for 15 minutes, or until the cod is cooked and the prosciutto is crisp.
Perfect in it’s simplicity, this fish is a jot to prepare and a joy to eat.
1/2 cup sliced almonds
3 tbs. butter
2 tsp. olive oil
4 cod fillets (or other meaty white fish)
juice of 1 lemon
1/2 cup freshly chopped parsley
Add the almonds to a dry skillet and heat over a medium flame until they are just beginning to toast. Remove and set aside. Add the butter and oil to the pan, then sizzle the fish for 3-4 minutes per side, or until cooked to your liking. Reduce the heat and stir in the lemon juice. Season with salt and pepper.
To serve, plate the fish and top with the pan sauce, the toasted almonds and a good sprinkling of chopped parsley.