Bakedcodwithvegetablesprosciuttoandpinenuts Recipes

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BAKED COD WITH VEGETABLES, PROSCIUTTO AND PINE NUTS



Baked Cod With Vegetables, Prosciutto and Pine Nuts image

Make and share this Baked Cod With Vegetables, Prosciutto and Pine Nuts recipe from Food.com.

Provided by CulinaryQueen

Categories     European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb fresh green beans
1/2 cup bell pepper, chopped (any color)
6 mushrooms, thickly sliced
2 garlic cloves, thinly sliced
salt & freshly ground black pepper
olive oil, for drizzling
2 lbs cod fish fillets, cut into serving pieces
12 slices prosciutto
1/4 cup pine nuts
1 lemon, cut into wedges

Steps:

  • Preheat oven to 220C/425°F.
  • Place the beans in an appropriately sized roasting pan along with the peppers and mushrooms.
  • Sprinkle over the garlic along with some salt and pepper.
  • Drizzle over some oil to coat the veggies and mix it all around.
  • Nestle the cod fillets in among the veggies, lightly season again, then place the slices of prosciutto over the cod and among the veggies.
  • Sprinkle with pine nuts and drizzle a little olive oil over the top.
  • Place the lemon wedges in between the cod pieces. Do not squeeze.
  • Cover the pan with foil and cook for 5 minutes. Remove the foil and cook an additional 10-15 minutes until the fish flakes.

Nutrition Facts : Calories 287.1, Fat 7.7, SaturatedFat 0.8, Cholesterol 97.8, Sodium 131.3, Carbohydrate 10.5, Fiber 3.7, Sugar 4.7, Protein 44.6

COD BAKED WITH PROSCIUTTO



Cod Baked With Prosciutto image

Cod with prosciutto and lentils is one of my favorite dinner party standbys. You can brush the cold cod fillets with a little melted butter and wrap them in the prosciutto a few hours before you want to cook them. Just let them sit in the fridge, and remember to bring them to room temperature before brushing with a little more butter and cooking. Arrange the lentils on a large dish, place the fish on top and garnish with some freshly chopped parsley if you wish.

Provided by Nigella Lawson

Categories     dinner, easy, quick, main course

Time 20m

Yield 6 servings

Number Of Ingredients 5

6 (6-ounce) skinless cod fillets
2 tablespoons butter, melted
Salt and black pepper
8 ounces prosciutto di Parma (about 16 large slices)
French lentils with garlic and thyme, for serving (optional; see recipe)

Steps:

  • Heat oven to 400 degrees. Line a baking sheet with a nonstick liner or aluminum foil.
  • Brush cod fillets with butter, and season with salt and pepper. Wrap each in a slice or two of prosciutto, leaving ends of fillets unwrapped. (If slices tear or are narrow, more than two may be used to wrap each fillet.) Brush with butter again, and place on baking sheet.
  • Bake fish until firm and white at unwrapped ends, 10 to 12 minutes. Carefully remove from baking sheet, and, if desired, place each fillet on a bed of lentils.

Nutrition Facts : @context http, Calories 273, UnsaturatedFat 4 grams, Carbohydrate 1 gram, Fat 9 grams, Fiber 0 grams, Protein 44 grams, SaturatedFat 4 grams, Sodium 1440 milligrams, Sugar 0 grams, TransFat 0 grams

PROSCIUTTO COTTO PINWHEELS



Prosciutto Cotto Pinwheels image

Provided by Giada De Laurentiis

Categories     appetizer

Time 4h20m

Yield 6 to 8 servings

Number Of Ingredients 6

2/3 cup fresh ricotta cheese, at room temperature
1/4 cup freshly grated Parmigiano-Reggiano
2 teaspoons extra-virgin olive oil
1/4 teaspoon chopped fresh rosemary
8 ounces thinly sliced prosciutto cotto
1 cup giardiniera, drained and chopped

Steps:

  • In a medium bowl, mix together the ricotta, Parmigiano-Reggiano, oil and rosemary with a rubber spatula. Set aside.
  • Lay two pieces of the prosciutto cotto on the board in front of you lengthwise, overlapping by half and patching holes where needed. Spread about 2 tablespoons of the cheese mixture evenly over the ham. Sprinkle the side closest to you with 2 tablespoons chopped giardiniera and press gently into the cheese. Roll the ham into a pinwheel starting with the edge closest to you and rolling away from you. Repeat for the remaining prosciutto cotto and filling. Wrap each roll tightly in plastic wrap and store in the refrigerator for at least 4 hours to firm up.
  • To serve, unwrap the rolls and, using a sharp knife, slice into 3/4-inch pieces.

PERFECT TEN BAKED COD



Perfect Ten Baked Cod image

Simple, fast, and delicious describes this baked cod recipe. Bake for two sets of 10 minutes each and you have the perfect ten dinner! This recipe was a favorite request from a local restaurant. They closed after years in business and we are happy to share a version of their most requested recipe. I serve this with rice pilaf and fresh spinach that has been lightly seared in olive oil and garlic. Yummy!

Provided by Pam

Categories     Seafood     Fish

Time 35m

Yield 4

Number Of Ingredients 9

2 tablespoons butter
½ sleeve buttery round crackers (such as Ritz®), crushed
2 tablespoons butter
1 pound thick-cut cod loin
½ lemon, juiced
¼ cup dry white wine
1 tablespoon chopped fresh parsley
1 tablespoon chopped green onion
1 lemon, cut into wedges

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place 2 tablespoons butter in a microwave-safe bowl; melt in microwave on high, about 30 seconds. Stir buttery round crackers into melted butter.
  • Place remaining 2 tablespoons butter in a 7x11-inch baking dish. Melt in the preheated oven, 1 to 3 minutes. Remove dish from oven.
  • Coat both sides of cod in melted butter in the baking dish.
  • Bake cod in the preheated oven for 10 minutes. Remove from oven; top with lemon juice, wine, and cracker mixture. Place back in oven and bake until fish is opaque and flakes easily with a fork, about 10 more minutes.
  • Garnish baked cod with parsley and green onion. Serve with lemon wedges.

Nutrition Facts : Calories 279.9 calories, Carbohydrate 9.3 g, Cholesterol 71.5 mg, Fat 16.1 g, Fiber 0.4 g, Protein 20.9 g, SaturatedFat 8.2 g, Sodium 282.3 mg, Sugar 1.2 g

COUSCOUS WITH SPINACH AND PINE NUTS



Couscous With Spinach and Pine Nuts image

Our version of comfort food! If you prefer stronger flavors, add more garlic or try a stronger-tasting cheese.

Provided by KLHquilts

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 cup dry couscous (try whole wheat)
1 1/2 cups boiling water
1/2 teaspoon salt
1/4 cup olive oil
3 -6 garlic cloves, minced
1 large onion, diced
1 (28 ounce) can diced tomatoes
1/2 cup minced fresh basil
1/3 cup pine nuts
5 cups loosely packed fresh spinach
1 cup grated muenster cheese (try reduced fat)
1/2-1 teaspoon cracked black pepper

Steps:

  • Add couscous and salt to boiling water. Cover and let sit 5 minutes, then fluff with fork.
  • Preheat oven to 375.
  • Heat oil in large skillet. Saute garlic and onion for ten minutes, or until tender.
  • Drain canned tomatoes, reserving 1/3 cup juice. Add drained tomatoes to garlic and onions. Cook 10 more minutes, stirring frequently.
  • Stir tomato mixture into couscous. Mix in reserve tomato juice, basil, pine nuts, raw spinach and pepper.
  • Spread half of the couscous mixture in a shallow baking dish. Sprinkle muenster evenly, then top with remaining couscous mixture.
  • Cover dish with foil and bake at 375 for 25 minutes.

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