What doesn’t taste great wrapped in prosciutto? Cod is a meaty, mild-tasting, white fish that is a great compliment to the saltiness of the prosciutto and the sweetness of these vegetables. And, it looks pretty impressive, too.
First, prepare the vegetables. Dice some butternut squash… Butternut squash is rich in Vitamin A and fiber…
And carrots… Did you know that carrots help dissolve kidney and gallbladder stones and can reduce tumors?
And parsnips… Parsnips are used to treat kidney diseases and obesity…
Roast the vegetables in the oven until they are tender and starting to brown…
Get some thinly sliced, prosciutto. If you can find it organic, with no-nitrates, even better.
Wrap the prosciutto around the cod. Cod is rich in Omega-3s and strengthens the heart muscle.
Then, roast the cod, plate it on top of the vegetables, and then drizzle it with some garlic infused oil.
Prosciutto Roasted Cod With Root Vegetables
Adapted from: Barefoot Contessa Back To Basics
20 oz butternut squash, peeled and cut into 1/2-inch dice
3 carrots, peeled and cut into 1/2-inch dice
3 parsnips, peeled and cut into 1/2-inch dice
3 medium creamer or yukon gold potatoes, peeled and cut into 1/2-inch dice
2 Tbs extra virgin olive oil, plus extra for coating the fish
sea salt and freshly ground black pepper
6 8-ounce skinless cod fillets
6 thin slices prosciutto (organic, no-nitrate prosciutto is best)
For garlic oil:
2 Tbs unsalted butter
1/4 cup extra virgin olive oil
4 garlic cloves, smashed
Preheat oven to 400 degrees.
Place squash, carrots, parsnips, and potatoes on a baking sheet pan covered with parchment paper. Drizzle with 2 Tbs oil. Sprinkle generously with salt and pepper. Toss to coat vegetables and spread in a single layer. Roast in oven 15 minutes. Stir, and roast an additional 15 minutes, or until the vegetables are tender and starting to brown.
Cover another baking sheet pan with aluminum foil. Place a baking rack on top of the foil. Rub the fish with a little olive oil on both sides. Season generously with salt and pepper. Wrap each fillet with one piece of prosciutto, forming a wide band around the center. Place, seam-side down, on the rack. Roast 25 minutes, or until the fish is cooked through.
Meanwhile, make the garlic oil: Heat the butter and oil in a small pot over medium heat. Add the smashed garlic and simmer 10 minutes.
Place fish on plates, surround with vegetables, and drizzle with garlic oil.