Sunday, February 17, 2013

Prosciutto-wrapped Cod with Roasted Root Vegetables

(Original recipe from Ina Garten)

Serves 6

When I was younger my dad went on a lot of business trips. Sometimes he went as far as Alaska and Hong Kong. These trips were often long, so we really missed him while he was gone. But when he got home he always brought little treats and trinkets for my siblings and I. We still have pictures of me in the little Chinese-style pajamas he brought once.

Well, I know I didn't actually go anywhere far away, and I don't have a legitimate excuse. But the truth is, I've been away from this little cyber flat of mine for a long time, so to make up for it I have a little treat to share with all of you.

This prosciutto-wrapped cod may just be the best meal you've ever had. It definitely ranked high on the list for me. And the veggies that go with it? I'd have to argue they're even better than the cod.

I have to warn you, this dish is a little pricy, but it's good enough to be served as part of a holiday course. So if you treat it as a special-occasion kind of meal, it's well worth the money.

I could truly go on and on about how good this is. My family couldn't stop talking about it either. But please don't take my word for it. Go make this as soon as you can find an excuse for a celebration!

Prosciutto-wrapped Cod with Roasted Root Vegetables:


2 cups peeled and seeded butternut squash, diced into 1/2 in. cubes
2 cups peeled Yukon Gold potatoes, diced into 1/2 in. cubes (about 2 medium)
3 peeled parsnips, diced into 1/2 in. cubes
6 medium peeled carrots, diced into 1/2 in. cubes
Extra virgin olive oil
1 Tablespoon kosher salt
1 Tablespoon freshly ground black pepper
1 Tablespoon, plus 1/4 teaspoon of minced garlic
2 lbs. of skinless, wild caught cod fillets
6 thin slices prosciutto
1 stick (1/4 lb.) butter
6 sprigs fresh rosemary
3 Tablespoons freshly squeezed lemon juice
Apple brandy
Lemon wedges, for serving


Preheat the oven to 400 degrees.

Place all the vegetables on a sheet pan and drizzle with 1/3 cup of olive oil. Add more if needed.  Sprinkle the salt and pepper over the vegetables and toss. Depending on how many vegetables you end up with, you may need to make two batches. Spread the veggies into a single layer and lay a stem of rosemary over them. Roast for 30 minutes, turning after 15 minutes. After 30 minutes, add 1 Tablespoon of garlic, toss and roast for 10 more minutes until the vegetables are tender and browning slightly.

Line another sheet pan with aluminum foil. Place fillets on the pan, brushing them with olive oil on both sides and season generously with salt and pepper. Wrap the fillets individually with prosciutto and top each one with a whole sprig of rosemary. Roast for 10 to 15 minutes at 400 degrees. The fish should be only barely cooked.

Melt the butter over medium heat. Add remaining rosemary sprigs, 1/4 teaspoon of garlic, and a splash of apple brandy and reduce heat to low, cooking about 5 minutes, until  butter begins to brown slightly. After 5 minutes, remove from heat, strain into a separate bowl or gravy boat, and add lemon juice.

Place the cod on a platter and surround with the roasted vegetables. Spoon some rosemary butter over the fish, or pass around for guests to serve individually. Garnish with lemon wedges.

Enjoy the bliss!