Roasted Cod with Prosciutto Ham and Fresh Sage
Recipe: #39504
September 11, 2022
Categories: Cod, Romantic Dinner, Sunday Dinner, Wine, Herbs, more
"The salty ham and pungent lemon-sage reduction offer a wonderful contrast to the mild flavor of the cod. The sweet cabbage provides a perfect balance. Source: The Great American Food Cookbook"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (427.5 g)
- Calories 433
- Total Fat - 25.6 g
- Saturated Fat - 7.8 g
- Cholesterol - 252.5 mg
- Sodium - 520.6 mg
- Total Carbohydrate - 19.2 g
- Dietary Fiber - 5.3 g
- Sugars - 6.3 g
- Protein - 31.4 g
- Calcium - 115.9 mg
- Iron - 2.9 mg
- Vitamin C - 61 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Pat cod dry. Place a sage leaf in the center of the top of each fillet piece. Wrap a slice of ham around the fish, leaving sides uncovered, and stick a toothpick into the ham at the point where it meets to hold it in place. Cover and refrigerate until ready to cook.
Step 2
Wash, dry, and core cabbage, keeping it in one piece. Lay the cabbage, cut side down on a clean, flat work surface. Using a very sharp knife, slice the cabbage lengthwise, into very fine shavings. Set aside.
Step 3
Peel and finely dice onion. Heat 1 tablespoon of oil in a large saute pan over medium heat. Add the onion and saute for about 4 minutes, or until slightly brown. Add the cabbage and the coriander and toss to coat. Lower heat and saute for about 5 minutes, or until just softened. Season to taste with salt and pepper and stir in parsley. Remove from heat. Partially cover and keep warm.
Step 4
Remove cod from refrigerator. Heat remaining 2 tablespoons of oil until hot but not smoking in a large, nonstick saute pan over medium heat. Lightly dust wrapped fish with flour and cracked pepper. Lay the cod in the pan, top down. Sear for 3 minutes. Turn and sear on other side for 2 minutes, or until just done in the center. Using a slotted spatula, remove to a warm platter. Place a piece of parchment paper or aluminum foil over the top to keep warm.
Step 5
Add the wine, carrot, and lemon zest and juice to the same saute pan over medium-high heat. Cook, stirring occasionally, for about 6 minutes, or until pan is almost dry. Add the stock and butter. Bring to a boil and cook, stirring constantly for about 2 minutes or until slightly thickened. Stir in minced sage and season to taste with salt and pepper. Remove from heat.
Step 6
Place equal portions of cabbage in the center of each of warm dinner plates. Set a piece of cod in the center of each, carefully removing the toothpick. Return sauce to high heat and quickly bring to a boil. Remove from heat and spoon equal portions over the top of each piece of cod. Serve immediately.
Tips
No special items needed.
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