Ingredients
Six 6-ounce skinless cod fillets
2 tablespoons butter, melted
8 ounces (about 16 large slices) prosciutto di Parma
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
French double cream Brie — baked Brie, cheese boards, sandwiches
Curing salt #2 for long dry-cured meats — salami, prosciutto
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
French double cream Brie — baked Brie, cheese boards, sandwiches
Curing salt #2 for long dry-cured meats — salami, prosciutto
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Heat oven to 400 degrees. Line a baking sheet with a nonstick liner or aluminum foil. Brush cod fillets with butter, and 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, about 20 minutes. Carefully remove from baking sheet, and, if desired, place each fillet on a bed of lentils.