Mediterranean Cod
Ingredients
Ham - Prosciutto 4 slices
Fish - Cod 4 filets
Olives - Kalamata 10
Pesto 80 ml
Oil - Olive 15 ml
Lemon - Zest 15 ml
Garlic 4
Pasta - Fettuccine 200 g
Beans - Green 150 g
Tomato 4
Preparation
1. Turn the oven on to 375 F. Put water for pasta on to boil.
2. Put the garlic - Do Not Peel - on a cookie sheet, drizzle lightly with oil and bake for 15 minutes.
3. Tip and tail the beans and place in a microwavable container.
4. Core and quarter the tomatoes.
5. Remove the stones from the olives and quarter.
6. Zest the lemon, and chop.
7. Take 2 slices of prosciutto and lay them side by side, just overlapping and with one piece offset from the other.
8. Note: if you are using frozen fish gently squeeze it between your flat hands to remove some of the water.
9. Lay a cod fillet in the center of the prosciutto, spread with a thin layer of pesto, sprinkle with lemon zest and salt and pepper, then some olives. Top with a cod fillet then wrap with the prosciutto so the fish is fully encased.
10. Remove the garlic from the oven, lay the Prosciutto/Cod wraps on the tray, add the tomatoes and return to the oven for 20 to 25 minutes.
11. Add the pasta to the water. Heat the pesto.
12. When the fish is almost done, drain the pasta and mix in the pesto. Put the beans in the microwave.
13. When the fish is done remove and plate. Side with the tomatoes and pasta. Then take the garlic's and mash, removing the skins, and mixing with any fish and tomato juice. Pour over the fish.
2. Put the garlic - Do Not Peel - on a cookie sheet, drizzle lightly with oil and bake for 15 minutes.
3. Tip and tail the beans and place in a microwavable container.
4. Core and quarter the tomatoes.
5. Remove the stones from the olives and quarter.
6. Zest the lemon, and chop.
7. Take 2 slices of prosciutto and lay them side by side, just overlapping and with one piece offset from the other.
8. Note: if you are using frozen fish gently squeeze it between your flat hands to remove some of the water.
9. Lay a cod fillet in the center of the prosciutto, spread with a thin layer of pesto, sprinkle with lemon zest and salt and pepper, then some olives. Top with a cod fillet then wrap with the prosciutto so the fish is fully encased.
10. Remove the garlic from the oven, lay the Prosciutto/Cod wraps on the tray, add the tomatoes and return to the oven for 20 to 25 minutes.
11. Add the pasta to the water. Heat the pesto.
12. When the fish is almost done, drain the pasta and mix in the pesto. Put the beans in the microwave.
13. When the fish is done remove and plate. Side with the tomatoes and pasta. Then take the garlic's and mash, removing the skins, and mixing with any fish and tomato juice. Pour over the fish.
