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Receta Roast Fillet Of Cod Studded With Garlic And Prosciutto

Name: Roast Fillet Of Cod Studded With Garlic And Prosciutto
Ingredients: 4 x 9 ounce pcs cod fillet; 1 x Fat garlic clove; 4 x Thick slices prosciutto; 8 x Fresh basil leaves; Salt and grnd black pepper; 3 Tbsp. Extra virgin extra virgin olive oil; 4 x Thin courgettes; 4 x Fresh bay leaves; 1 handf chives; 3 x Cloves garlic; 10 x Tomatoes; 2 x Red peppers, roasted and skinned; 3 x Parsley stalks; 4 lrg Spri fresh basil; 2 x Strips lemon zest; 1 pt Extra virgin extra virgin olive oil; 2 fl ounce White wine vinegar; 2 tsp Salt; Freshly-grnd black pepper; 4 tsp Sugar

de Global Cookbook

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Ingredientes

4 x 9 ounce pcs cod fillet
1 x Fat garlic clove
4 x Thick slices prosciutto
8 x Fresh basil leaves
Â Â Salt and grnd black pepper
3 Tbsp. Extra virgin extra virgin olive oil
4 x Thin courgettes
4 x Fresh bay leaves
1 handf chives
3 x Cloves garlic
10 x Tomatoes
2 x Red peppers, roasted and skinned
3 x Parsley stalks
4 lrg Spri fresh basil
2 x Strips lemon zest
1 pt Extra virgin extra virgin olive oil
2 fl ounce White wine vinegar
2 tsp Salt
Â Â Freshly-grnd black pepper
4 tsp Sugar

Direcciones

Make the dressing the day before you need it. Tear the bay leaves in half and tear up the chives. Peel and roughly chop the garlic.
Scrape the seeds from the tomatoes and roughly chop the flesh. Cut the pepper in half and remove the core; roughly chop the flesh.
Put all the ingredients in a large bowl, cover and leave in the fridge overnight.
Press through a coarse sieve into a clean saucepan to create a dressing. Heat gently and check seasoning, then whisk well to emulsify before serving.
Preheat the oven to 220C/425F/gas 7.
Skin the cod fillets and remove any bones with tweezers. Peel the garlic and cut into slivers, and cut the prosciutto into batons.
Tear the basil leaves into pcs.
Make horizontal slits in the cod with a small knife. Place a piece of garlic, prosciutto and basil into each slit. Repeat till each piece of cod has five or possibly six insertions of ham and herbs. Season the fillets with salt and pepper and smooth a little oil on to each fillet.
Heat a cast iron skillet till warm. Press the fillets, flesh side down on to the skillet to create a golden brown crust. Transfer the fish to a roasting tin.
Roast in the oven for 4-5 min, depending on the thickness of the fish.
While the cod is roasting, trim and slice the courgettes and saute/fry in the remaining extra virgin olive oil. Season and transfer to the centre of warmed serving plates. Rest the roasted cod on the courgettes and serve with the dressing.