Prosciutto Roast Cod
4 (6-ounce / 175 g) cod fillets
Coarse sea salt and freshly ground black pepper to taste
8 ounces / 250 g thinly sliced prosciutto
4 tablespoons / 60 mL olive oil
Season the fillets with salt and pepper and tightly wrap them with the prosciutto. Wrap twice so as to cover the whole fish. Fasten with toothpicks if necessary.
Heat the oil in a large heavy skillet until it just begins to smoke. Add the fish and brown it on all sides.
Depending on its thickness, the fish will require 10 to 15 minutes of cooking in total. (Meanwhile, reheat the sauce and wilt the spinach.) If the prosciutto has browned but the fish is not cooked through, finish cooking the fish in a preheated 400F / 200C over. Serve immediately.
4 (6-ounce / 175 g) cod fillets
Coarse sea salt and freshly ground black pepper to taste
8 ounces / 250 g thinly sliced prosciutto
4 tablespoons / 60 mL olive oil
Season the fillets with salt and pepper and tightly wrap them with the prosciutto. Wrap twice so as to cover the whole fish. Fasten with toothpicks if necessary.
Heat the oil in a large heavy skillet until it just begins to smoke. Add the fish and brown it on all sides.
Depending on its thickness, the fish will require 10 to 15 minutes of cooking in total. (Meanwhile, reheat the sauce and wilt the spinach.) If the prosciutto has browned but the fish is not cooked through, finish cooking the fish in a preheated 400F / 200C over. Serve immediately.
MsgID: 3136106
Shared by: Gladys/PR
In reply to: RECIPE SWAP: We're Fishing for Recipes U...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: RECIPE SWAP: We're Fishing for Recipes U...
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (22)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Fish, Shellfish
Main Dishes - Fish, Shellfish
- Hot and Sour Shrimp Lo Mein
- Stuffed Fish Fillets (stovetop or oven) (1955)
- Shrimp Newburg (using cream of shrimp soup, served over rice)
- Shrimp Creole (microwave, 1980's)
- Cajun Shrimp and Crab Scampi
- Easy Baja Fish Tacos (using coleslaw and tilapia)
- Pappadeaux Shrimp or Crawfish Etouffee
- Baked Cod with Tomatoes, Zucchini and Lemons
- Baked Salmon par Excellence'
- Creamed Tuna (Campbell's soup ad recipe)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!