Hey there, foodie friends!
Today, I’m excited to share a dish that’s a true fusion of flavors and colors, perfect for when you want to whip up something that feels gourmet but without the hassle. It’s a dish that just sings of elegance and sophistication—it’s my Prosciutto-Wrapped Cod with a Sundried Tomato Pesto Drizzle.
When it comes to cooking, I adore the pairing of simple ingredients that come together to create a harmony of flavors. This dish does exactly that. It starts with beautifully fresh cod fillets that are tender and flaky, wrapped snugly in a coat of crispy prosciutto. This salty cuddle ensures that every bite of the cod is infused with a delectable umami flavor.
Searing the cod wrapped in prosciutto might seem a bit cheffy, but trust me, it’s straightforward and delivers a beautiful texture contrast. Plus, the oven does most of the work, giving you a few spare minutes to blend up the pesto that transforms the dish into a full-on symphony.
The sundried tomato pesto—oh, it’s a marvel! The tangy sweetness of the tomatoes, the earthy crunch of the pine nuts, and the fresh vibrancy of basil all marry together under the smooth flow of olive oil. And the lemon juice? It’s the zip that cuts through, adding brightness that lifts the pesto to new heights. Capers add a little briny pop, and they’re like a secret ingredient that makes everyone ask, “What’s that delicious flavor?”
And okay, I can’t help but share a little tip—don’t skip resting the fish after cooking. It makes such a difference, allowing the fibres to relax so each forkful is delicate and moist.
Setting this meal on the table, I felt a flutter of pride. It’s the sort of dish that promises a hug of comfort while still speaking to a refined palate. Whether it’s a weeknight where you want to treat yourself and the family or you’ve got company to impress, this recipe is your trusty ally.
Pair this with a crisp white wine or a sparkling mineral water with a twist of lime, and you’ve got yourself a meal that’s sure to delight.
So, tie on your apron, preheat your oven, and get ready to enjoy the kind of meal that makes any evening feel just a little more special. And as always, I’ll be right here, eager to hear how it turns out for you. Cook with joy, eat with pleasure, and savor every moment.
Until next time, keep those taste buds adventurous!
Cheers,
Al
Ingredients
– 4 fresh cod fillets (approx 150-200g each)
– 8 thin slices of prosciutto
– 2 tablespoons olive oil
– Salt and freshly ground black pepper, to taste
– 1 cup sundried tomatoes in oil, drained
– 1/4 cup pine nuts
– 2 garlic cloves
– 1/2 cup fresh basil leaves
– 1/4 cup grated Parmesan cheese
– 3-4 tablespoons extra virgin olive oil
– Juice of 1/2 lemon
– 1 tablespoon capers, drained
Method
1. Preheat your oven to 200°C (400°F).
2. Season the cod fillets with salt and pepper. Be careful with the amount of salt as prosciutto is quite salty on its own.
3. Wrap each cod fillet with two slices of prosciutto, making sure to cover as much of the fish as possible.
4. Heat 2 tablespoons of olive oil in an oven-safe pan over medium-high heat. Once hot, add the wrapped cod fillets and sear for about 2 minutes on each side, or until the prosciutto is golden and slightly crispy.
5. Transfer the pan to the preheated oven and bake for 12-15 minutes, or until the cod is cooked through and flakes easily with a fork.
6. While the cod is baking, prepare the sundried tomato pesto. In a food processor, combine sundried tomatoes, pine nuts, garlic cloves, and basil leaves. Pulse until coarsely chopped.
7. Add the grated Parmesan cheese to the food processor and while processing, slowly drizzle in 3-4 tablespoons of extra virgin olive oil until the pesto reaches your desired consistency.
8. Stir in the juice of half a lemon and the capers, then taste and adjust the seasoning if necessary.
9. Once the cod is cooked, remove from the oven and let it rest for a couple of minutes.
10. To serve, place the prosciutto-wrapped cod fillets on plates and drizzle with the sundried tomato pesto. Serve immediately.
