Prosciutto-Wrapped Cod with Herbed Cream
Wrapping the cod in prosciutto gives the fish a little lift of fat and flavor, offset by the savory herbed cream.
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Servings: 4
Ingredients
For the herbed cream
- 2 tablespoons extra virgin olive oil
- 1 small shallot minced (about 3 tablespoons)
- 1 clove garlic minced (about 1 teaspoon)
- 1/3 cup sour cream
- 1 tablespoon mayonnaise (we like avocado oil mayo)
- 2 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 1 teaspoon drained capers
- Fine sea salt and freshly ground black pepper
For the fish
- 4 4- to 6- ounce cod filets patted dry
- Fine sea salt
- Freshly ground black pepper
- 1 tsp fresh thyme
- 4 slices prosciutto
- 2 tbsp oil for cooking (we like avocado oil)
Instructions
- Make herbed cream: Warm oil in a small skillet over medium-low heat. Add shallot and garlic; cook, stirring occasionally, until very tender and fragrant, about 2 to 3 minutes. Set aside to cool.
- Combine sour cream, mayonnaise, parsley, dill, lemon zest and juice, and capers in the bowl of a small food processor; pulse to chop. Add shallot mixture and blend until smooth. Taste and season with salt and pepper. (Yield: 2/3 cup. You can make herbed cream up to 1 day ahead; cover and refrigerate. Stir before serving.)
- Make fish: Season fish all over with salt, pepper and thyme. Wrap a slice of prosciutto around each piece fish so that seam is placed on the bottom. Preheat broiler.
- Warm a large cast iron skillet (or other heavy oven-proof skillet) over medium-high heat. Add oil; swirl around bottom of pan. Place fish in skillet and cook until bottom of prosciutto is lightly browned, 3 to 4 minutes.
- Place under broiler; cook until fish is just cooked through and prosciutto is lightly browned on top, 1 to 3 minutes (depending on thickness of fish). Serve fish with herbed cream.
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