Recipe by Acerast
New England cooks and Cod fish have a long history together. This recipe from Terry Foster of the Pilgrim's Inn on Deer Isle, Maine is featured in Brooke Dojny's "The New England Cookbook".
Top Review by A la Carte
If you love gremolata you will love this prosciutto spiked version, which makes a delicious topping for the cod! The topping is pretty intense, but the pan juices smooth everything out and it's balanced with the mild fish. This was quick and easy for a weeknight, but I would certainly serve this for a dinner party because it is sooo pretty! Served it over spinach with a tiny amount of fresh chili, and some boiled new potatoes with olive oil and fresh basil. Thanks for a lovely recipe.
- 2 ounces prosciutto, diced
- 1⁄4 cup flat leaf parsley, minced
- 3 tablespoons fresh basil, chopped
- 1 garlic clove, minced
- 2 teaspoons lemon zest, grated
- 1⁄4 teaspoon fresh ground black pepper
- 2 tablespoons olive oil
- 4 (6 ounce) cod fish fillets
- salt, to taste
- fresh ground black pepper, to taste
- 3⁄4 cup dry white wine
Directions See How It's Made
- Combine the prosciutto, parsley, basil garlic, lemon zest and pepper in a shallow dish. (This topping can be prepared a couple of hours ahead and refrigerated).
- Preheat the oven to 500°F.
- Brush a shallow baking dish with some of the olive oil.
- Place the fish in the pan and season with salt and pepper.
- Sprinkle the prosciutto topping over the fish and pat it on evenly.
- Drizzle with the remaining oil and pour the wine around the fish in the baking dish.
- Roast until the fish is no longer translucent and flakes with a fork and the topping is slightly crispy and browned, about 5 minutes for every 1/2 inch of thickness.
- Serve with the pan juices poured over the fish.