This wonderful prosciutto wrapped cod is the perfect way to end a long day. Simple, elegant, and delicious.
A few changes to the original…
The original recipe, from Kit’s Coastal, simply called for prosciutto wrapped cod and spinach. I felt like this needed a bit more substance and flavor, so I added simple sautéed potato rounds and topped with romesco sauce ( I am trying this stuff with everything!). Romesco sauce is traditionally served with fish and seafood, so it seemed like a logical addition. It totally changed the dish for the better!
Prosciutto Wrapped Cod
Room temp fish…
When you start prepping this meal, take the fish out of the fridge so it has some time to come close to room temperature. This helps to cook it evenly. If you are working with frozen fish, make sure to fully defrost before cooking.
This fabulous meal will leave your guests happy and grateful! Bon Appetite!
Prosciutto Wrapped Cod with Potato Rounds and Lemon Caper Spinach
Print RecipeIngredients
- 4- 4oz-6oz cod fillets
- 4 slices of prosciutto di parma
- 2 russet potatoes, sliced into 1/4 inch rounds
- 3 tbsp. ghee or avocado oil
- 1 clove garlic, minced
- 4 cups baby spinach
- 2 tbsp capers
- 1 tsp fresh lemon juice
- salt and pepper to taste
- Romesco sauce (see link to recipe in description)
Instructions
Pat cod filets dry with a paper towel and set aside to bring close to room temperature. This takes roughly 25-30 minutes.
Heat 2 tbsp ghee or oil in a large sauté pan over medium heat.
Once pan is hot, place potato rounds in single layer to cook. Sprinkle with salt and pepper. Allow to cook 3-5 minutes or until golden brown. Flip potato rounds and cook for additional 3-5 minutes on other side. You may have to cook in batches. Be sure to add enough ghee/oil to coat pan with each batch.
Take out potato rounds and place on paper towel to absorb excess oil.
Sprinkle cod with a very small amount of salt and pepper. The prosciutto is salty so we don't want to overwhelm the flavor with salt.
Wrap the prosciutto around the cod, making sure to wrap the entire fish.
Add 1 tbsp of ghee/oil to hot pan.
Once melted, add prosciutto wrapped cod to hot pan. Cook about 5 minutes or until the prosciutto is browned. Flip and cook another 5 minutes or until the fish flakes or has reached an internal temperature of 140 degrees F.
Remove fish to cooling rack to prevent prosciutto from getting soggy.
Make sure that there is a little oil left in the pan and add garlic. Cook for 30 seconds, stirring constantly.
Add capers and spinach. Sprinkle with a pich of salt. Stir to combine and cook until spincah is wilted, about 2 minutes.
Spritz in lemon juice and remove from pan.
To Serve: place spinach on plate, surround with potato rounds, top with fish, and add romesco sauce (optional).
1 Comment
Whole30 January Jumpstart 2020 | Make n Curate
January 3, 2020 at 9:47 am[…] Prosciutto Wrapped Cod with Potato Rounds and Lemon Caper Spinach with Romesco […]