Prosciutto Wrapped Cod with Green Beans and Tomato

prosciutto wrapped cod Today I’m giving you a meal that can be put together in no time at all, perfect for mid week or when your days are rushed. It’s prosciutto wrapped cod and it’s cooked on a bed of tender green beans and roasted tomatoes. It’s a one pan wonder and no formal recipe is required.

It’s super easy to make and very healthy, a win win for you and your family!

prosciutto wrapped cod Look for a nice piece of fresh wild caught cod one that has some thickness to it and easy to cut into good size portions.

In a little bowl add some olive oil, one clove of garlic grated on a microplane and lemon zest. Salt and pepper the fish then brush each portion with the olive oil mixture.

Next you’re going to wrap a piece or two of prosciutto all around each fish portion leaving the ends unwrapped.

prosciutto wrapped cod

Take a baking dish and add blanched green beans on the bottom along with a handful of cherry tomatoes, lemon zest, salt, pepper then drench them with olive oil and place the wrapped cod on top.

Bake at 400 degrees for about ten to twelve minutes or until fish is white and firm.

Enjoy!

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Baked Cod with Blood Orange, Fennel and Olives

baked cod with blood orange and fennel Are you having the winter blahs? Here’s a dish that will perk up all your senses, it’s light, bright, healthy and super flavorful and most likely a nice diversion from all the Super Bowl snacking you might have done.

cod with blood orange and fennel It’s so simple to make, everything goes in one baking dish, the more colors the better! You could use any white fish you like, I bought fresh Alaskan Cod that was on sale at Whole Foods but it would be equally good with sea bass or even halibut.

cod with blood orange and fennel I’ve seen fish cooked with blood orange and fennel before but I thought the addition of yellow peppers, olives, red onions, tomatoes and garlic would pop out the flavors even more, and it did!

baked cod with blood orange and fennel The mild sweetness of the fennel and peppers, the citrus flavor from the oranges, the briny olive taste, the juice from the tomatoes along with the garlic and onions, I promise you’ll be smacking your lips!

baked cod with blood orange and fennel A quick midweek meal or a dish pretty enough to serve to guests!

Baked Cod with Blood Orange and Fennel
 
Ingredients
  • Feel Free To Double Recipe!
  • ½ lb. fresh cod
  • 1 blood orange, peel cut off all around, then sliced
  • 1 bulb of fennel, sliced thin into strips
  • ½ red onion, sliced
  • 1 large yellow pepper, cut into thin strips
  • 3 garlic cloves, shaved
  • handful grape tomatoes, cut in half
  • handful of kalamata olives
  • fennel fronds
  • chopped parsley
  • olive oil
Instructions
  1. Drizzle oilve oil on the bottom of a shallow baking dish.
  2. Scatter ¾ of the veggies, citrus and olives on top, adding another drizzle of oil all over.
  3. Place fish on top and add remaining vegetables and other all around making sure to place some blood orange slices on top of the fish.
  4. Scatter fresh chopped parsley and fennel fronds all around.
  5. Season with salt and pepper.
  6. Douse everything again with olive oil!
  7. Bake uncovered at 400 F. for 15 minutes or until fish is done according to thickness and veggies are soft.
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Olive Crusted Cod in Foil

olive crusted codNext time you’re making fish consider wrapping and cooking it in foil. You can either bake it in the oven or stick it on the grill, which ever way you choose you’ll love how these foil packets lock in all the moisture and flavor of the fish, and clean up is a breeze!
fresh cod I bought a beautiful fresh filet of Alaskan cod the other day from Whole Foods, I’ve always been a fan of cod I love the texture, the mild flavor and those big moist flakes. I’ve made cod this way, and this way before but this time I wanted to try something a little different.

After a little Google research I got my inspiration from a Jacques Pepin recipe. I was sold when I read that the assertive ingredients used in this crust is just right for flaky and mild flavored cod. I made mine slightly altered but the basic ingredients are the same, briny olives, sundried tomatoes, garlic, parsley and scallions rough chopped and drizzled with olive oil.
 I placed my olive crusted fish on top of a layer of zucchini ribbons then drizzled the whole thing with a lemon and olive oil dressing that I whisked together. Extreme flavor!

It was a hot day and I didn’t want to turn on my oven so I decided to make individual foil packets for the grill, something I do often anyway. Easy cleanup and it takes less then 15 minutes to cook!
 Just look at all that flavorful juice! Here is my version for the grill.

Olive Crusted Cod in Foil
 
Ingredients
  • 1lb of fresh cod
  • ¾ cup of mixed olives, kalamata, nicoise, and green
  • ½ cup of sundried tomatoes, dried or drained of oil
  • 2 small garlic cloves
  • 3 scallions
  • ¾ cup of parsley
  • juice of 1 lemon
  • olive oil
  • zucchini ribbons, optional
Instructions
  1. Rough chop the olives, sundried tomatoes, garlic,scallions and parsley in a food processor.
  2. Use heavy duty foil and cut it large enough to be able to enclose fish without leakage.
  3. Drizzle bottom of foil with olive oil, place zucchini ribbons first and then fish.
  4. Spread olive mixture all over the top of the filet.
  5. Whisk together the juice of 1 lemon and olive oil and drizzle that on top of the olive crusted fish.
  6. Crimp foil to enclose fish.
  7. Place on hot grill at 400 degrees for around 15 minutes.
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