Fillet Of Cod With Asparagus And Prosciutto

By á-170456

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

Preparation

Step 1

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.