Baked Cod With Vegetables, Prosciutto and Pine Nuts
photo by Mark P.
- Ready In:
- 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
- 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.
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