SERVES 4
TOTAL TIME: 35 minutes
Do not season the cod with salt before wrapping with the prosciutto; the briny capers and salty prosciutto add plenty of salt to the dish. Halibut and haddock are good substitutes for the cod. You will need an ovensafe nonstick skillet for this recipe.
|
4 |
(6- to 8-ounce) skinless cod fillets, 1 to 1½ inches thick |
|
Pepper |
|
|
8 |
thin slices prosciutto (3 ounces) |
|
1 |
tablespoon vegetable oil |
|
4 |
tablespoons unsalted butter, softened |
|
2 |
tablespoons capers, rinsed, patted dry, and minced |
|
2 |
tablespoons minced fresh parsley |
|
1 |
teaspoon grated lemon zest plus 1 tablespoon juice |
|
1 |
garlic clove, minced |
1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Pat cod dry with paper towels and season with pepper. Wrap each fillet widthwise with 2 overlapping pieces of prosciutto.
2. Heat oil in 12-inch ovensafe nonstick skillet over medium-high heat until just smoking. Add fish, seam side down, and brown lightly on both sides, 1 to 2 minutes per side. Transfer skillet to oven and bake until fish flakes apart when gently prodded with paring knife and registers 140 degrees, about 8 minutes; transfer to platter.
3. Using potholders (skillet handle will be hot), add butter, capers, parsley, lemon zest and juice, and garlic to now-empty skillet. Cook over medium heat, swirling pan, until butter has melted. Spoon butter sauce over fish and serve.