Thursday, 22 May 2014

Prosciutto-Cod Fillet

Prosciutto-Cod Fillet


Cod Fillet(s) - One per person
Paper thin sliced Prosciutto- 2-3 slices per fillet

Per fillet: *
1 Clove Garlic
1/2 Teaspoon Salt
1/2-1 Tablespoon Butter
8 inch X 8 inch square parchment paper

Optional: **
1/2-1 Tablespoon lemon Zest per fillet

Lemon slices, garnish
Parsley, garnish

* Per Fillet, meaning if you are serving two people, double those ingredients, if serving three triple it, etc.
** I liked the lemon zest in the recipe, man-friend did not enjoy the lemon so much, so this is a judgment call for you to make.


Preheat oven to 450°F.

In a small bowl, or a stoneware mortar and pestle, add the amount of salt needed for the number of fillets you plan to make and finely mince the cloves of garlic into the bowl as well. Mash salt and garlic together until a firm paste forms.

Melt the butter, or lightly brown the butter in a skillet. Mix the melted butter in with the salt and garlic.

Lay a square of parchment paper on a work surface. Arrange 2-3 sheets of prosciutto on the parchment paper, so they overlap slightly and create a sheet. Season a fillet of cod with cracked black pepper on both sides. If using lemon zest, season the cod with it now.

Brush the salt, garlic, butter mixture lightly over one side of the fillet. Place the prepared side down on the prosciutto sheet. Brush the mixture over the top of the fillet. Fold the prosciutto over the short ends of the cod fillet first, then carefully wrap it over the long side. Be careful as the prosciutto likes to tear easily. The fillet should look like a prosciutto wrapped present on a bed of parchment paper.

Fold the parchment paper over so the fillet is in a little paper box. You can seal it with tooth picks or paperclips, or be like me and just fold and crimp it together.

Repeat process with all fillets to be baked.

Transfer parchment boxes to a baking sheet when finished and bake in preheated oven for about 12-14 minutes.

Serve either unwrapped or still in parchment, with parsley and lemon wedge as garnish.

Goes great with Parmesan Asparagus!



Did you know garlic can react with an awful lot of things while you are cooking? Not always in a good way either. If you add the lemon zest/ or lemon juice too early in this recipe it will oxidize the garlic and turn it a gross shade of blue. Also it will make it taste funny.

Fresh cut garlic will also react with tin foil. I made a potato-leek casserole once covered it with tin foil and put it in the fridge until time to cook, only to come back and find the top of my casserole had turned bread-mold-blue. Gross.

So be smart with your food chemistry. No tin foil near fresh cut garlic!

Other Places:

Something traditional and easy:


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