Roasted Cod Fillets With a Garlic-Prosciutto Topping |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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New England cooks and Cod fish have a long history together. This recipe from Terry Foster of the Pilgrim's Inn on Deer Isle, Maine is featured in Brooke Dojny's The New England Cookbook . Ingredients:
2 ounces prosciutto, diced |
1/4 cup flat leaf parsley, minced |
3 tablespoons fresh basil, chopped |
1 garlic clove, minced |
2 teaspoons lemon zest, grated |
1/4 teaspoon fresh ground black pepper |
2 tablespoons olive oil |
4 (6 ounce) cod fish fillets |
salt, to taste |
fresh ground black pepper, to taste |
3/4 cup dry white wine |
Directions:
1. Combine the prosciutto, parsley, basil garlic, lemon zest and pepper in a shallow dish. (This topping can be prepared a couple of hours ahead and refrigerated).
2. Preheat the oven to 500°F.
3. Brush a shallow baking dish with some of the olive oil.
4. Place the fish in the pan and season with salt and pepper.
5. Sprinkle the prosciutto topping over the fish and pat it on evenly.
6. Drizzle with the remaining oil and pour the wine around the fish in the baking dish.
7. Roast until the fish is no longer translucent and flakes with a fork and the topping is slightly crispy and browned, about 5 minutes for every 1/2 inch of thickness.
8. Serve with the pan juices poured over the fish.
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