ROASTED COD FILLETS WITH A GARLIC-PROSCIUTTO TOPPING
New England cooks and Cod fish have a long history together. This recipe from Terry Foster of the Pilgrim's Inn on Deer Isle, Maine is featured in Brooke Dojny's "The New England Cookbook".
Provided by Acerast
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine the prosciutto, parsley, basil garlic, lemon zest and pepper in a shallow dish. (This topping can be prepared a couple of hours ahead and refrigerated).
- Preheat the oven to 500°F.
- Brush a shallow baking dish with some of the olive oil.
- Place the fish in the pan and season with salt and pepper.
- Sprinkle the prosciutto topping over the fish and pat it on evenly.
- Drizzle with the remaining oil and pour the wine around the fish in the baking dish.
- Roast until the fish is no longer translucent and flakes with a fork and the topping is slightly crispy and browned, about 5 minutes for every 1/2 inch of thickness.
- Serve with the pan juices poured over the fish.
Nutrition Facts : Calories 240.7, Fat 8, SaturatedFat 1.2, Cholesterol 73.7, Sodium 97.3, Carbohydrate 2, Fiber 0.4, Sugar 0.5, Protein 30.8
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