PROSCIUTTO WRAPPED COD WITH ROASTED TOMATOES
Make dinner time easy with this Prosciutto Wrapped Cod with Roasted Tomatoes - A one-tray easy italian-style meal, gluten-free, dairy-free and ready in just 20 min!
Provided by Andrea Soranidis - The Petite Cook
Categories Main
Time 20m
Number Of Ingredients 10
Steps:
- Preheat oven to 180C/375F.
- Season the fish with salt and pepper, then gently wrap tightly each cod fillet with a slice of prosciutto. Brush each fillet with a little olive oil then place on a baking tray.
- In a bowl, mix together the tomatoes with 1 tbsp of olive oil, balsamic vinegar, garlic, oregano and thyme. Season with salt and pepper and gently mix until tomatoes are well coated.
- Place the tomatoes on the tray, pouring over them any leftover dressing.
- Bake in the oven in the middle shelf for 10-15 minutes or until the fish is opaque and cooked through (it should flake easily).
- Remove the fish from the oven and set aside on a warm plate. Move the tray on the top shelf and continue to cook the tomatoes for a further 4-5 min.
- Remove from the oven, arrange the fish back in the tray and sprinkle with few basil leaves (optional).
- Serve to the table family-style directly from the tray.
PROSCIUTTO WRAPPED COD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 11m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Halve the slices of prosciutto. Pat cod dry with paper towels and season with salt and pepper. Wrap fish in prosciutto. Heat oil in large nonstick skillet until it ripples over medium-high heat. Cook fish 3 to 4 minutes on each side until prosciutto is crisp and fish is firm. Do not crowd the pan. Work in 2 batches, fish can be served at room temperature or kept warm under a loose foil tent. Serve with lemon wedges.
PROSCIUTTO & PESTO FISH GRATIN
Give white fish fillets a creamy makeover with this quick and flavour-packed recipe
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Season the fish all over, then wrap each fillet in a slice of ham. Put into a large baking dish. Dot the crème fraîche between the fillets and over the exposed ends of the fish. Dot the pesto around the fish, too. Scatter with the cheese.
- Bake the fish for 15-20 mins, adding the pine nuts halfway through, until the crème fraîche has made a sauce around the fish, and the cheese and ham are turning golden. Serve with plenty of crusty bread to mop up the sauce.
Nutrition Facts : Calories 406 calories, Fat 29 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 34 grams protein, Sodium 0.82 milligram of sodium
FILLET OF COD WITH ASPARAGUS AND PROSCIUTTO
Categories Bake Quick & Easy Lemon Cod Asparagus Prosciutto Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Transfer to bowl of ice water to cool. Drain well.
- Mash garlic and 1 teaspoon salt to paste in small bowl. Melt butter with 1 tablespoon oil in small nonstick skillet over medium heat. Add garlic paste; stir until pale golden, about 1 minute. Stir in lemon juice, peel, and 1/2 teaspoon black pepper. Remove from heat.
- Preheat oven to 500°F. Cut out six 12-inch squares of parchment paper. Place 1 parchment square on work surface. Drizzle 1 teaspoon oil over parchment. Place 1 cod fillet in center of parchment. Spoon 1/6 of garlic-lemon mixture over fish. Cover with 1/6 of asparagus spears. Arrange 1/6 of prosciutto slices over. Fold 2 opposite sides of parchment in over fish and vegetables, then fold in remaining 2 sides, enclosing completely. Fasten parchment edges together with paper clips to seal packet. Place on large rimmed baking sheet. Repeat procedure with remaining parchment, oil, fish, garlic-lemon mixture, asparagus, and prosciutto. (Can be prepared 6 hours ahead. Refrigerate.)
- Bake fish until just opaque in center (parchment will turn golden brown), about 12 minutes. Transfer 1 parchment packet to each of 6 plates. Open parchment packets and serve.
BAKED COD WRAPPED IN PROSCIUTTO WITH CHERRY TOMATOES
Flaky and juicy baked cod wrapped in prosciutto and roasted together with juicy cherry tomatoes on the vine.
Provided by Natasha Kravchuk
Categories Easy
Time 45m
Number Of Ingredients 6
Steps:
- Preheat oven to 425˚F. Pat dry the cod fillets with paper towels and remove any stray bones.
- Place filet onto a rimmed baking sheet and fold the thin sides onto the filet to create a uniformly thick filet. Season all sides with salt and pepper and drizzle each side with 1 Tbsp of olive oil.
- Place strips of prosciutto over the filet overlapping the slices as you go to avoid any gaps in prosciutto. Tuck the layers underneath the filet. The ends do not need to be fully covered.
- Place tomatoes in a bowl, season lightly with salt and pepper, and drizzle with 1 Tbsp olive oil. Toss to combine.
- Add seasoned tomatoes to the baking sheet around the fish and bake at 425˚F for 35 minutes or until the center of the fish reaches 145F on an instant-read thermometer. The fish should be flaky in the thickest part of the filet. Cool for 5 minutes then slice into portions with a serrated knife and spoon pan juices over the slices to serve.
Nutrition Facts : Calories 254 kcal, Carbohydrate 3 g, Protein 23 g, Fat 16 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 63 mg, Sodium 499 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
COD BAKED WITH PROSCIUTTO
Cod with prosciutto and lentils is one of my favorite dinner party standbys. You can brush the cold cod fillets with a little melted butter and wrap them in the prosciutto a few hours before you want to cook them. Just let them sit in the fridge, and remember to bring them to room temperature before brushing with a little more butter and cooking. Arrange the lentils on a large dish, place the fish on top and garnish with some freshly chopped parsley if you wish.
Provided by Nigella Lawson
Categories dinner, easy, quick, main course
Time 20m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat oven to 400 degrees. Line a baking sheet with a nonstick liner or aluminum foil.
- Brush cod fillets with butter, and season with salt and pepper. Wrap each in a slice or two of prosciutto, leaving ends of fillets unwrapped. (If slices tear or are narrow, more than two may be used to wrap each fillet.) Brush with butter again, and place on baking sheet.
- Bake fish until firm and white at unwrapped ends, 10 to 12 minutes. Carefully remove from baking sheet, and, if desired, place each fillet on a bed of lentils.
Nutrition Facts : @context http, Calories 273, UnsaturatedFat 4 grams, Carbohydrate 1 gram, Fat 9 grams, Fiber 0 grams, Protein 44 grams, SaturatedFat 4 grams, Sodium 1440 milligrams, Sugar 0 grams, TransFat 0 grams
PROSCIUTTO WRAPPED COD
Steps:
- Season the fish on both sides with salt and pepper. Wrap 1 wide or 2 thin slices of prosciutto around each piece of cod. Spray a large nonstick skillet with cooking spray and preheat it over a medium-high heat. Add the fish fillets and cook for 3 to 4 minutes per side, until the prosciutto is crisp and the fish is cooked through. Serve.
Nutrition Facts : Calories 150, Fat 2.5 grams, SaturatedFat 0.5 grams, Cholesterol 70 milligrams, Sodium 600 milligrams, Carbohydrate 1 grams, Protein 29 grams
BAKED COD WITH VEGETABLES, PROSCIUTTO AND PINE NUTS
Make and share this Baked Cod With Vegetables, Prosciutto and Pine Nuts recipe from Food.com.
Provided by CulinaryQueen
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 220C/425°F.
- Place the beans in an appropriately sized roasting pan along with the peppers and mushrooms.
- Sprinkle over the garlic along with some salt and pepper.
- Drizzle over some oil to coat the veggies and mix it all around.
- Nestle the cod fillets in among the veggies, lightly season again, then place the slices of prosciutto over the cod and among the veggies.
- Sprinkle with pine nuts and drizzle a little olive oil over the top.
- Place the lemon wedges in between the cod pieces. Do not squeeze.
- Cover the pan with foil and cook for 5 minutes. Remove the foil and cook an additional 10-15 minutes until the fish flakes.
Nutrition Facts : Calories 287.1, Fat 7.7, SaturatedFat 0.8, Cholesterol 97.8, Sodium 131.3, Carbohydrate 10.5, Fiber 3.7, Sugar 4.7, Protein 44.6
ROASTED COD WITH PROSCIUTTO, CHERRY TOMATOES AND OLIVES
Another great and up-beat dish from Cosmopolitan. Great for midweek entertaining, but this attractive dish is also tasty enough to grace the table of any dinner party. Serve with potato or green salad or both.
Provided by Pinaygourmet 345142
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine the tomatoes, olives, capers, lemon rind, thyme and oil in a roasting pan and season with salt and pepper. Fit the cod fillets into the pan, spooning some of the tomato mixture over the fish.
- Scatter the ham over the top and roast in a preheated oven, 425 degrees F, for 15 minutes. Remove the pan from the oven, drizzle over the lemon juice, cover with foil and let rest for 5 minutes.
- Garnish the cod with basil leaves and serve with new potatoes and a green salad.
Nutrition Facts : Calories 295.8, Fat 16.4, SaturatedFat 2.3, Cholesterol 73.7, Sodium 348.3, Carbohydrate 5.5, Fiber 1.7, Sugar 2.5, Protein 31.6
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