Prosciutto Wrapped Cod


This recipe caught my eye on TV one day b/c I love fish, and I'm always looking for new ways to make it. I also love prosciutto -- who doesn't?! I didn't have serrano, which is why I swapped it out for prosciutto. I'm sure either would be good! I strayed from using her sides in the recipe b/c we were trying to be more healthy, but I'm going to post her recipe as she made it so that you can make it her way! Just note that my picture is my way. Ingredients:

4 8-ounce portions thick cod or other sustainable white fish

Salt and pepper

Granulated onion

Paprika or smoked paprika

Minced parsley and thyme

Lemon zest

8 thin slices Serrano ham

5 tablespoons olive oil, divided

16 small white or gold potatoes (about 1 1/4 to 1 1/2 pounds), halved and chopped

1 onion, chopped

2 ribs celery, chopped

2 Serrano pepper, finely chopped

4 cloves garlic, sliced

1 tablespoon tomato paste

1/2 cup chicken stock

Chopped flat-leaf parsley

Lemon wedges

Directions:

Preheat oven to 350°F.

Season fish with salt, pepper, granulated onion, paprika, minced parsley, thyme and lemon zest. Wrap each piece in 2 slices of ham that are slightly overlapping to cover fish. Heat 1/4 cup olive oil, 4 turns of the pan, in a cast-iron or other skillet over medium to medium-high heat. Season potatoes with salt and pepper, and lightly brown for 10 minutes, turning occasionally. Add onions, celery, pepper and garlic, and cook to soften, 10 minutes more. Add tomato paste, stir, then add stock to loosen pan bits. Toss with a handful of parsley. Meanwhile, heat remaining tablespoon of oil in a medium, nonstick skillet over medium-high heat. Add fish and crisp the ham, 2 minutes on each side, then transfer to oven and cook through, 8-10 more. Douse with lemon juice and serve with hash alongside.

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