Fillet Of Cod With Asparagus And Prosciutto

Fillet Of Cod With Asparagus And Prosciutto
Fillet Of Cod With Asparagus And Prosciutto

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1 1/2

    pounds slender asparagus spears trimmed to 7"

  • 2

    garlic cloves minced

  • 1

    teaspoon salt

  • 2

    tablespoons butter - (1/4 stick)

  • 1

    tablespoon olive oil plus

  • 6

    teaspoons olive oil

  • 1/3

    cup fresh lemon juice

  • 1 1/2

    teaspoons grated lemon peel

  • 1/2

    teaspoon freshly-ground black pepper

  • 6

    cod fillets - (6 oz ea) pinbones removed

  • 6

    ounces paper-thin prosciutto slices halved lengthwise

Directions

Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Transfer to bowl of ice water to cool. Drain well. Mash garlic and 1 teaspoon salt to paste in small bowl. Melt butter with 1 tablespoon oil in small nonstick skillet over medium heat. Add garlic paste; stir until pale golden, about 1 minute. Stir in lemon juice, peel, and 1/2 teaspoon black pepper. Remove from heat. Preheat oven to 500 degrees. Cut out six 12-inch squares of parchment paper. Place 1 parchment square on work surface. Drizzle 1 teaspoon oil over parchment. Place 1 cod fillet in center of parchment. Spoon 1/6 of garlic-lemon mixture over fish. Cover with 1/6 of asparagus spears. Arrange 1/6 of prosciutto slices over. Fold 2 opposite sides of parchment in over fish and vegetables, then fold in remaining 2 sides, enclosing completely. Fasten parchment edges together with paper clips to seal packet. Place on large rimmed baking sheet. Repeat procedure with remaining parchment, oil, fish, garlic-lemon mixture, asparagus, and prosciutto. (Can be prepared 6 hours ahead. Refrigerate.) Bake fish until just opaque in center (parchment will turn golden brown), about 12 minutes. Transfer 1 parchment packet to each of 6 plates. Open parchment packets and serve. This recipe yields 6 servings. Test-kitchen tip: Use tweezers or needle-nose pliers to remove any pinbones that protrude from the cod fillets.

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