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Roasted Cod with Prosciutto Ham and Fresh Sage

Here's how you make Roasted Cod with Prosciutto Ham and Fresh Sage
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  • Servings: 6
  • Prep: 15-20m
  • Cook: 35m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 20 ounces cod fish fillets (to equal Six 4 - 5 ounces for each fillet)
  • 6 fresh sage leaves
  • 1/4 pound Prosciutto or Parma Ham slices (to equal 6 paper-thin slices. Weight is a guestimate)
  • 1/2 head Savoy cabbage
  • 1 medium onion
  • 3 tablespoons vegetable oil, neutral (unflavored)
  • 1 tablespoon ground coriander
  • Coarse Kosher or Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons fresh parsley, chopped
  • 3 tablespoon all-purpose flour
  • 1 1/2 tablespoons cracked black pepper
  • 1 cup dry white wine
  • 1/2 cup blanched, finely diced carrots
  • 1 lemon, zest and juice
  • 1 cup chicken stock (good quality store-bought or homemade)
  • 3 tablespoons butter
  • 1 tablespoon fresh sage, minced
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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