| Cuisine: Italian | Type: Main Course | Serves: 4 |
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Source:
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Cook Yourself Thin Faster |
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Attributes:
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Quick and Easy, Healthy |
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Comments:
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We altered this slightly by adding in the sun dried tomato pesto |
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Serving Suggestions:
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Just make the cod and serve with Spicy Roasted Cauliflower with capers, parm |
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Ingredients:
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4 (6-ounce) cod fillets 1/4 tsp. freshly ground pepper 4 fresh sage leaves 4 tbs. sun dried tomato pesto 4 thin slices lean prosciutto 1 tsp. extra virgin olive oil 2 garlic cloves, finely chopped or pressed 1 (12-ounce) can white cannellini beans, rinsed well and drained 1/2 small head of radicchio, cut into ribbons like cabbage 1 tsp. balsamic vinegar Extra virgin olive oil spray |
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Instructions:
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1. Rinse the cod fillets and pat dry. Sprinkle each fillet with pepper and top with 1 Tbsp of the sun dried tomato pesto. Top with a sage leaf. Wrap the prosciutto around the fish and set aside. 2. In a a small saucepan, add the olive oil and place over medium heat. Add the garlic, beans, and freshly ground pepper. Add the radicchio and balsamic vinegar, toss to combine, and check the seasoning. Keep warm while cooking the fish. 3. Spray a large nonstick sauté pand with olive oil spray and place over medium-high heat. Add the cod and cook for about 5 minutes per side, until the prosciutto is crisp and the interior of the fish is opaque. 4. Spoon the bean mixture (if using) onto the plate and top with the cod. |
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Related recipes:
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None |
2010-05-11