Ingredients
- 4 five to six oz. pieces of fresh cod (1 inch thick)
- 4 very thin slices of sorrano ham
- 2 tablespoon olive oil
- 4 five to six oz. pieces of fresh cod (1 inch thick)
- 4 very thin slices of sorrano ham
- 2 tablespoon olive oil
- 1 pound spinach
- 3 tablespoon olive oil
- 2 tablespoon small cloves garlic, thinly sliced
- 4 five to six oz. pieces of fresh cod (1 inch thick)
- 4 very thin slices of sorrano ham
- 2 tablespoon olive oil
- 1 pound spinach
- 3 tablespoon olive oil
- 2 tablespoon small cloves garlic, thinly sliced
- 1/4 cup sauvignon blanc or other dry white wine
- 1/2 cup unsalted butter, cut into 1/2 inch cubes
- 3 tablespoon fresh lemon juice (or to taste)
- 4 tablespoon scallions, white part only, finely sliced on the bias
- 1 tablespoon capers, drained & rinsed
- 1 tablespoon fresh chopped parsley
Preparation
Baking Directions:
Cod wrapped in serrano ham:1. Season cod filets with salt and pepper on both sides.
2.Wrap each filet with one piece of serrano ham.
3.Add the olive oil to a large Teflon pan and heat over medium heat.
4.Place filets seam side down in the pan to seal the ham.
5.Sear filets for 3-4 minutes on each side, until ham is golden and crispy.
6.Transfer pan to a 350º oven and cook for 3-4 minutes longer until fish is opaque and firm to the touch.
Sauteed spinach:1. Wash the spinach and shake off the excess water.
2.Warm the oil in a sauté pan over medium-high heat and add the garlic.
3.When the garlic begins to sizzle, add the spinach to the pan and cook, stirring continuously, until it softens and steams.
Season with salt and pepper.
4.Once it is completely cooked down, about 1 minute, transfer to a cookie sheet and allow to cool.
Lemon caper butter sauce:1. Reduce wine by half (to 2 tablespoons).
2.Whisk in butter cubes until evenly mixed.
3.Finish with lemon, scallions, capers, and parsley.
Salt and pepper to taste.
