Prosciutto Wrapped Fish With Lemon Caper Butter Recipes

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PROSCIUTTO WRAPPED COD



Prosciutto Wrapped Cod image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 11m

Yield 6 servings

Number Of Ingredients 5

12 slices prosciutto di Parma
3 pounds thick cod, cut into 12 (4-ounce) chunks
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil, 3 turns of the pan
1 lemon, cut into wedges

Steps:

  • Halve the slices of prosciutto. Pat cod dry with paper towels and season with salt and pepper. Wrap fish in prosciutto. Heat oil in large nonstick skillet until it ripples over medium-high heat. Cook fish 3 to 4 minutes on each side until prosciutto is crisp and fish is firm. Do not crowd the pan. Work in 2 batches, fish can be served at room temperature or kept warm under a loose foil tent. Serve with lemon wedges.

PAN-ROASTED HALIBUT WITH PROSCIUTTO, LEMON, WHITE WINE, AND CAPERS



Pan-Roasted Halibut with Prosciutto, Lemon, White Wine, and Capers image

Provided by Tyler Florence

Categories     main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 10

1/2 cup all-purpose flour
Salt and freshly ground salt and pepper
2 (6-ounce) halibut fillets
Extra-virgin olive oil
3 tablespoons butter
2 slices prosciutto, cut into strips
1/2 cup white wine
1/2 lemon, juiced
2 teaspoons capers
2 tablespoons chopped fresh flat-leaf parsley plus whole sprigs, for garnish

Steps:

  • Preheat the oven to 375 degrees F.
  • Put the flour on a deep plate or in a shallow bowl and season well with salt and pepper. Dredge the fish in the flour. Put a large skillet over medium-high heat, add 1 tablespoon oil and the butter and get the skillet hot. Add the fillets and cook until browned on 1 side, 2 to 3 minutes. At the same time, add the prosciutto and cook, stirring, to brown. Then flip the fish, put the skillet in the oven, and roast until the fish is just cooked through, about 10 minutes.
  • Remove the fish to 2 serving plates. Dump the prosciutto out onto paper towels to drain. Put the skillet back over medium heat. Add another tablespoon olive oil, the white wine, lemon juice, capers, the remaining 2 tablespoons butter and the parsley and bring to a boil; boil until reduced and thickened. Season with salt and pepper. Pour the sauce over the fish, top with the prosciutto, and serve immediately.

PROSCIUTTO WRAPPED COD



Prosciutto Wrapped Cod image

Provided by Ellie Krieger

Categories     main-dish

Time 18m

Yield 4 servings

Number Of Ingredients 5

Four 5-ounce cod fish fillets
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 ounces sliced prosciutto
Cooking spray

Steps:

  • Season the fish on both sides with salt and pepper. Wrap 1 wide or 2 thin slices of prosciutto around each piece of cod. Spray a large nonstick skillet with cooking spray and preheat it over a medium-high heat. Add the fish fillets and cook for 3 to 4 minutes per side, until the prosciutto is crisp and the fish is cooked through. Serve.

Nutrition Facts : Calories 150, Fat 2.5 grams, SaturatedFat 0.5 grams, Cholesterol 70 milligrams, Sodium 600 milligrams, Carbohydrate 1 grams, Protein 29 grams

PROSCIUTTO-WRAPPED COD WITH LEMONY SPINACH



Prosciutto-Wrapped Cod with Lemony Spinach image

Choosing one special ingredient can transform an ordinary meal into an elegant one. Here, slices of paper-thin prosciutto -- salt-cured Italian ham -- dress up cod and sauteed spinach.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 25m

Number Of Ingredients 5

4 skinless cod fillets, (6 to 8 ounces each)
4 thin slices prosciutto (2 ounces total)
2 tablespoons plus 1 teaspoon olive oil
3 to 4 bunches flat-leaf spinach (2 1/2 pounds total), thick stems removed
2 lemons, 1 juiced and 1 cut into wedges

Steps:

  • Heat broiler, with rack set 4 inches from heat. Season cod with salt and pepper. Wrap 1 slice prosciutto around each fillet; rub with 1 teaspoon oil, and place, seam side down, on a broilerproof baking sheet. Broil until prosciutto is browned and fish is opaque throughout, 8 to 12 minutes.
  • Meanwhile, in a large skillet, heat remaining 2 tablespoons oil over medium. Add as much spinach as will fit in skillet; season with salt and pepper. Cook, tossing and adding more spinach as there is room, until wilted and tender, 4 to 6 minutes. Sprinkle with lemon juice; toss to combine. Serve cod with spinach and lemon wedges.

Nutrition Facts : Calories 331 g, Fat 12 g, Fiber 6 g, Protein 48 g

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

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