Salt Cod With Peas Mint And Prosciutto Recipes

ROASTED PACIFIC COD WITH SPRING VEGETABLES AND MINT

Steps:

• Preheat oven to 450°F with rack in middle.
• Put fish in a 4-sided sheet pan, then drizzle with 1 tablespoon oil and season with a slightly rounded 1/4 teaspoon each of salt and pepper (total). Roast until just cooked through, 8 to 10 minutes.
• While fish cooks, heat remaining 3 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook scallions, zucchini, artichokes, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring occasionally, 4 minutes.
• Stir in peas, romaine, and water and cook, covered, until zucchini is tender, about 3 minutes more. Stir in mint. Serve fish over vegetables and drizzle with oil.

COD BAKED WITH PROSCIUTTO

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.

SALT COD WITH PEAS, MINT, AND PROSCIUTTO

Steps:

• In a medium bowl, combine 4 cups water and the salt. Stir to dissolve. Add the cod. Cover with plastic wrap, and refrigerate overnight.
• Remove cod from salted water, and transfer to a bowl of ice water. Let stand for 15 minutes. Remove and pat dry with paper towels.
• In a large nonstick skillet, heat 1 1/2 tablespoons of butter over medium-high heat. Add the cod, skin-side down, and cook for 7 minutes. Cover, and cook until the fish flakes easily with a fork, 3 to 4 minutes more, depending on the thickness of the fish.
• Meanwhile, bring a small saucepan of water to a boil. Add the peas and a large pinch of salt. Cook until tender but still firm, 3 to 4 minutes. Drain, and return to the saucepan. Add the shallot, prosciutto, mint, and the remaining 1/2 tablespoon butter. Toss to combine. Heat, stirring, until butter melts,1 to 2 minutes.
• Divide the peas between 2 plates. Top with cod. Sprinkle with the dried peas, and serve.