COD BAKED WITH PROSCIUTTO

COD BAKED WITH PROSCIUTTO image

Categories Fish

Yield 6 servings

Number Of Ingredients 12

6 6-oz. cod fillets, skinless
2 T butter
8 oz. prosciutto
French Lentils With Garlic and Thyme
1 onion, peeled and cut in two
2 cloves garlic, peeled
1 carrot, peeled and roughly chopped
3 T olive or vegetable oil
2 1/4 c French lentils
1 t dried thyme
3 bay leaves
1 T kosher salt or 1 1/2 t table salt

Steps:

1. Heat oven to 400. Line baking sheet with nonstick liner or aluminum foil. 2. Brush fillets with butter, and wrap each in a slice or two of prosciutto, leaving ends of fillets unwrapped. (If slices are narrow or tear, more than two may be used.) Brush with butter again, and place on baking sheet. 3. Bake til firm and white at unwrapped ends, about 20 minutes. If desired, place each on a bed of lentils. French Lentils With Garlic and Thyme 1. In food processor, combine onion, garlic, carrot. Process til finely chopped. 2. Place a large saucepan over medium heat, and add oil. When hot, add chopped vegetables and saute til softened, 5-10 minutes. Add 6 c water, lentils, thyme, bay leaves and salt. Bring to boil, reduce to a fast simmer. 3. Simmer til lentils are tender and have absorbed most of the water (20-25 minutes). If necessary, drain any excess water after lentils have cooked. Serve immediately, or allow to cool and reheat later.