Fillet Of Cod With Asparagus And Prosciutto Food

FILLET OF COD WITH ASPARAGUS AND PROSCIUTTO

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.

PAN-ROASTED HALIBUT WITH PROSCIUTTO AND ASPARAGUS

Steps:

• Preheat the oven to 375 degrees F.
• Put the flour on a deep plate or in a shallow bowl and season well with salt and pepper. Dredge the fish in the flour. Put a large skillet over medium-high heat, add 1 tablespoon oil and 1 tablespoon butter and get the skillet hot. Add the fish and cook until browned on 1 side, 2 to 3 minutes. At the same time, add the prosciutto and cook, stirring, to brown. Then flip the fish, transfer the skillet to the oven and roast until the fish is just cooked through, about 10 minutes.
• Remove the fish to 2 plates. Dump the prosciutto out onto paper towels to drain. Put the skillet back over medium heat. Add another tablespoon olive oil, the white wine, half the lemon juice, the capers, the remaining 2 tablespoons butter and the parsley and bring to a boil. Add the asparagus and cook until just tender, about 2 minutes. Season with salt and pepper to taste.
• Meanwhile, add arugula to a bowl. Dress with the remaining lemon juice and olive oil to taste. Season with salt and pepper. Shave Parmesan over the arugula and toss lightly.
• Pour the sauce over the fish, top with the prosciutto and asparagus and serve with the arugula salad on top. Enjoy!

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.

LEMON BAKED COD

Steps:

• If fish fillets are large, cut into serving pieces.
• Mix butter and lemon juice.
• In another bowl, mix flour, salt and white pepper.
• Dip fish into butter mixture; coat fish with flour mixture.
• Place fish in ungreased square baking dish, 8x8x2 inches.
• Pour remaining butter mixture over fish; sprinkle with paprika.
• Cook uncovered in 350 degree oven until fish flakes easily with fork, 25-30 minutes. Garnish with parsley sprigs and lemon slices if desired.

SALT COD WITH PEAS, MINT, AND PROSCIUTTO

Steps:

• In a medium bowl, combine 4 cups water and the salt. Stir to dissolve. Add the cod. Cover with plastic wrap, and refrigerate overnight.
• Remove cod from salted water, and transfer to a bowl of ice water. Let stand for 15 minutes. Remove and pat dry with paper towels.
• In a large nonstick skillet, heat 1 1/2 tablespoons of butter over medium-high heat. Add the cod, skin-side down, and cook for 7 minutes. Cover, and cook until the fish flakes easily with a fork, 3 to 4 minutes more, depending on the thickness of the fish.
• Meanwhile, bring a small saucepan of water to a boil. Add the peas and a large pinch of salt. Cook until tender but still firm, 3 to 4 minutes. Drain, and return to the saucepan. Add the shallot, prosciutto, mint, and the remaining 1/2 tablespoon butter. Toss to combine. Heat, stirring, until butter melts,1 to 2 minutes.
• Divide the peas between 2 plates. Top with cod. Sprinkle with the dried peas, and serve.

BROILED COD WITH MUSTARD SAUCE

Steps:

• Preheat broiler. Steam the celery root and the potatoes until they are tender. When they are cooked, mash them with a fork or potato masher, season them with salt and pepper and one tablespoon butter and keep them warm.
• Meanwhile, saute the carrot and leek in one tablespoon butter until they are soft. Add the fish stock and reduce to one-fourth of a cup. Stir in the remaining butter, cut in small pieces, and the mustard. The sauce can be finished while the next step is started or made beforehand and kept warm.
• Remove any bones from the cod. Brush the cod with the oil and season it with salt and pepper. Broil it about four inches from the heat on a sheet of foil and turn it once. It is done when the flesh is white and opaque (about eight minutes). Be careful not to over cook it.
• Put the cod on a serving platter and spoon the sauce over it. Sprinkle with taragon or parsley and serve.

COD WITH OLIVES & CRISPY PANCETTA

Steps:

• Mix the olives & sundried tomatoes with the chopped tomatoes, then season. Tip the sauce into a casserole dish, top with the fish and drizzle over 2 tbsp olive oil. Bake at 200C/180C fan/gas 6 for 15-20 mins or until the fish is just cooked. Heat a medium frying pan until hot, add the pancetta and cook on both sides for 1 min or until crisp. Top the fish with shards of the pancetta.

JAMIE OLIVER SALMON WITH PROSCIUTTO AND LENTILS

Steps:

• Preheat the oven to 425 degrees F=220 degrees celsius. Drain the lentils and put into a pot and cover with water. Bring to a boil on med-high and then turn heat down and simmer until tender (This only takes about 5-10 minutes).
• Season the salmon fillets with a little pepper before wrapping them in the prosciutto slices. You can either wrap them whole or, wrap in the middle of the fillets, leaving some of the flesh exposed. Drizzle with olive oil and roast in the oven for around 10 minutes until the prosciutto is golden.
• While the salmon is in the oven and the lentils are simmering, season the plain yogurt with salt and pepper to your liking. Also go ahead and chop up all your herbs.
• Drain away the water from the lentils and season carefully with salt, pepper, the lemon juice and olive oil. Just before serving, stir the herbs and spinach into the lentils on a high heat, until wilted. Divide the lentils among 4 plates. Place a salmon fillet on top of your pile of lentils, and finish with a drizzle of lightly seasoned yogurt.

COD AND ASPARAGUS BAKE

Steps:

• Preheat oven to 375°. Place cod and asparagus in a 15x10x1-in. baking pan brushed with oil. Add tomatoes, cut sides down. Brush fish with lemon juice; sprinkle with lemon zest. Sprinkle fish and vegetables with Romano cheese. Bake until fish just begins to flake easily with a fork, about 12 minutes., Remove pan from oven; preheat broiler. Broil cod mixture 3-4 in. from heat until vegetables are lightly browned, 2-3 minutes.

COD SMOTHERED WITH WILD MUSHROOMS

Steps:

• Heat the olive oil in a large, nonstick skillet over medium heat. Add the mushrooms and cook, stirring occasionally, for 2 minutes. Add the garlic and cook for 30 seconds longer. Stir in 1 teaspoon of salt, pepper, 2 tablespoons of parsley and mushroom broth. Simmer for 10 minutes. Stir in 2 teaspoons of lemon juice.
• Season the cod with 1 teaspoon of salt and pepper. Drizzle with 1 teaspoon of lemon juice. Place the fillets in the skillet, spooning the mushroom liquid over the top. Reduce the heat to medium-low and braise until the fish is cooked through, about 6 minutes. Place 1 cod fillet on each of 4 plates and spoon the mushroom sauce over the top. Sprinkle with the remaining parsley and serve immediately.