Prosciutto Wrapped Cod With Beans Food

PANCETTA-WRAPPED FISH WITH LEMONY POTATOES

Steps:

• Heat oven to 200C/180C fan/gas 6. Place the potatoes in a pan of water and boil for 10-12 mins until tender. Add the beans for the final 2-3 mins. Drain well and slice the potatoes in half. Tip into a roomy baking dish and toss with the olives, lemon zest and oil. Season well.
• Season the fish and wrap with the pancetta or bacon. Place on top of the potatoes. Bake for 10-12 mins until cooked through, then add a squeeze of lemon juice and scatter with tarragon before serving.

COD BAKED WITH PROSCIUTTO

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.

4-INGREDIENT PROSCIUTTO WRAPPED GREEN BEANS

Steps:

• Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper.
• Wrap a slice of prosciutto around 10 green beans *(see first note) before placing them spaced apart on the baking sheet in a single layer.
• Drizzle a small amount of olive oil over each prosciutto wrapped green bean bundle. Then sprinkle black pepper on top of each bundle.
• Place in the oven for 12-15 minutes until the prosciutto is crisp and the green beans are tender-crisp.
• Best served immediately *(see second note).

BAKED COD WRAPPED IN PROSCIUTTO WITH CHERRY TOMATOES

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.

JAMON-WRAPPED COD WITH BORLOTTI BEAN STEW

Steps:

• If using dried, soaked borlotti beans, drain them in a colander and place in a large saucepan. Cover with cold water and bring to the boil over a medium heat. Lower the heat, cover and simmer for 40 minutes, until tender (skip this step if using tinned beans, as they're already cooked.)
• Preheat the oven to 220ºC/gas 7.
• Drain the beans in a colander, tip into a bowl and cover. Place the red peppers on a baking tray and roast for 30 minutes, or until tender and the skins have blackened.
• Remove from the oven and place in a sealable bag. Shake for a bit, then leave for 5 minutes or until the bag is filled with steam. Tip the peppers onto a wooden board and remove the skins and seeds with your fingers or a knife. Roughly chop the peppers and place in a bowl; set aside. Lower the oven to 200ºC/gas 6.
• Peel and finely chop the garlic cloves, pick and finely chop the parsley and roughly chop the kale.
• Using a pestle and mortar, pound the breadcrumbs, garlic, parsley and half of the paprika for a few minutes. Transfer to a bowl, add 2 tablespoons of oil and season generously.
• Arrange the jamón slices on a large wooden board so that they overlap, then place your cod in the middle.
• Spoon the breadcrumb mixture along the length of the cod on each side, then fold the meat slices over the top, creating a log-shaped parcel. Tie up tightly with string, tucking a bay leaf under each knot.
• Transfer to a lightly oiled baking tin and drizzle with a little olive oil. Roast for 30 minutes, or until the cod is cooked and the jamón is crisping up.
• Meanwhile, heat 2 tablespoons of oil in a saucepan over a medium heat. Add the borlotti beans, peppers and kale. Season and add the rest of the paprika. Lower the heat and simmer, stirring occasionally, for 12 to 15 minutes, then transfer to a platter.
• Place the cod parcel on top and serve immediately, cutting the cod into thick slices with a sharp knife.

SMOKY PANCETTA COD

Steps:

• Lay out 4 rashers of pancetta, slightly overlapping them. Place a piece of cod on top, generously season with black pepper, then roll and wrap in the pancetta, and repeat.
• Place in a large non-stick frying pan on a medium heat and cook for 8 minutes, turning occasionally, adding the rosemary for the last 2 minutes.
• Remove the fish to a plate. Toss the lentils into the pan with 1 tablespoon of red wine vinegar and push to one side to reheat for 1 minute and pick up all that residual flavour, while you quickly wilt the spinach with a splash of water alongside.
• Taste, season to perfection with sea salt and pepper, and divide both between your plates.
• Sit the wrapped cod on top of the lentils with the rosemary, and drizzle with 1 teaspoon of extra virgin olive oil.

PROSCIUTTO-WRAPPED FISH WITH LEMON-CAPER BUTTER

Steps:

• Preheat oven to 450 degrees.
• In a small bowl, mash together the butter, capers, lemon zest, lemon juice and garlic until combined.
• Pat fish dry with paper towels and season with pepper. Spread butter mixture over top of fillets. Slightly overlap two pieces of prosciutto on work surface. Lay fish butter side down in center of prosciutto, then fold the prosciutto over the fish. Repeat for all fillets.
• Heat oil in a large ovenproof skillet (either non-stick or well-seasoned cast iron) over medium-high heat until just smoking. Add prosciutto-wrapped fillets, seam side down/butter side up) and brown for 1-2 minutes per side.
• Transfer skillet to oven and bake until fish (not covered by prosciutto) flakes when gently pressed, about 8 minutes.
• Spoon any pan juices over fillets when serving.

PROSCIUTTO-WRAPPED COD WITH LEMONY SPINACH

Steps:

• Heat broiler, with rack set 4 inches from heat. Season cod with salt and pepper. Wrap 1 slice prosciutto around each fillet; rub with 1 teaspoon oil, and place, seam side down, on a broilerproof baking sheet. Broil until prosciutto is browned and fish is opaque throughout, 8 to 12 minutes.
• Meanwhile, in a large skillet, heat remaining 2 tablespoons oil over medium. Add as much spinach as will fit in skillet; season with salt and pepper. Cook, tossing and adding more spinach as there is room, until wilted and tender, 4 to 6 minutes. Sprinkle with lemon juice; toss to combine. Serve cod with spinach and lemon wedges.

PROSCIUTTO WRAPPED COD WITH ROASTED TOMATOES

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

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 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.