PROSCIUTTO WRAPPED COD WITH ROASTED TOMATOES
Make dinner time easy with this Prosciutto Wrapped Cod with Roasted Tomatoes - A one-tray easy italian-style meal, gluten-free, dairy-free and ready in just 20 min!
Provided by Andrea Soranidis - The Petite Cook
Categories Main
Time 20m
Number Of Ingredients 10
Steps:
- Preheat oven to 180C/375F.
- Season the fish with salt and pepper, then gently wrap tightly each cod fillet with a slice of prosciutto. Brush each fillet with a little olive oil then place on a baking tray.
- In a bowl, mix together the tomatoes with 1 tbsp of olive oil, balsamic vinegar, garlic, oregano and thyme. Season with salt and pepper and gently mix until tomatoes are well coated.
- Place the tomatoes on the tray, pouring over them any leftover dressing.
- Bake in the oven in the middle shelf for 10-15 minutes or until the fish is opaque and cooked through (it should flake easily).
- Remove the fish from the oven and set aside on a warm plate. Move the tray on the top shelf and continue to cook the tomatoes for a further 4-5 min.
- Remove from the oven, arrange the fish back in the tray and sprinkle with few basil leaves (optional).
- Serve to the table family-style directly from the tray.
PEAS AND PROSCIUTTO
Provided by Giada De Laurentiis
Categories main-dish
Time 18m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat the oil in a heavy large skillet over medium-low heat. Add the shallots, garlic, salt, and pepper, and saute until tender, about 1 minute. Add the peas and saute until heated through, about 5 minutes. Stir in the prosciutto and cook for 1 to 2 minutes. Add the parsley and remove from the heat. Season, to taste, with salt and pepper, and serve.
SALT COD WITH PEAS, MINT, AND PROSCIUTTO
This recipe has been adapted from "Kitchen of Light: New Scandinavian Cooking with Andreas Viestad" by Andreas Viestad. Text copyright 2003 by Andreas Viestad. Photographs copyright 2003 by Mette Randem. Reprinted by permission of Artisan.
Provided by Martha Stewart
Categories Pork Recipes
Number Of Ingredients 8
Steps:
- In a medium bowl, combine 4 cups water and the salt. Stir to dissolve. Add the cod. Cover with plastic wrap, and refrigerate overnight.
- Remove cod from salted water, and transfer to a bowl of ice water. Let stand for 15 minutes. Remove and pat dry with paper towels.
- In a large nonstick skillet, heat 1 1/2 tablespoons of butter over medium-high heat. Add the cod, skin-side down, and cook for 7 minutes. Cover, and cook until the fish flakes easily with a fork, 3 to 4 minutes more, depending on the thickness of the fish.
- Meanwhile, bring a small saucepan of water to a boil. Add the peas and a large pinch of salt. Cook until tender but still firm, 3 to 4 minutes. Drain, and return to the saucepan. Add the shallot, prosciutto, mint, and the remaining 1/2 tablespoon butter. Toss to combine. Heat, stirring, until butter melts,1 to 2 minutes.
- Divide the peas between 2 plates. Top with cod. Sprinkle with the dried peas, and serve.
COUSCOUS WITH PEAS, PROSCIUTTO AND MINT
Provided by Food Network Kitchen
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Bring 1 1/2 cups water to a boil in a small pot. Put the couscous and peas in a large bowl and pour the water over them. Stir once and then cover the top of the bowl with aluminum foil. Set aside to steam for 5 minutes.
- Uncover the bowl, fluff with a fork and set aside to cool, about 10 minutes. Toss in the prosciutto, mint, lemon juice, olive oil, lemon zest, 1 teaspoon salt and 1/4 teaspoon pepper. Season with additional salt and pepper if needed. Serve at room temperature.
COD WITH BACON, LETTUCE & PEAS
A good source of folate and fibre, this healthy fish supper also contains two of your five-a-day
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 10
Steps:
- Heat the sunflower oil in a medium non-stick frying pan. Add the bacon, shallot or onion, and garlic. Cook gently, stirring, for 2 mins, then push to one side of the pan.
- Season the cod with ground black pepper. Fry in the pan for 2 mins, then turn over. Add the peas and stock, and bring to a simmer. Cook over a medium heat for a further 2 mins, then add the lettuce and crème fraîche. Cook for a couple mins more, stirring the vegetables occasionally, until the fish is just cooked and the lettuce has wilted. Serve with bread to mop up the broth.
Nutrition Facts : Calories 430 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 42 grams protein, Sodium 1.8 milligram of sodium
CRISP PROSCIUTTO, PEA & MOZZARELLA SALAD WITH MINT VINAIGRETTE
Fresh Italian flavours make a perfect complement to the warmer weather
Provided by Good Food team
Categories Dinner, Lunch, Starter
Time 25m
Number Of Ingredients 6
Steps:
- Heat a frying pan. Without adding any oil, fry the prosciutto slices until wrinkled and crisp. Place on a sheet of kitchen roll, leave to cool, break into large shards, then set aside.
- Boil the peas in a pan of salted water for 2 mins until just tender. Meanwhile, mix all the vinaigrette ingredients together, season, then set aside. If making ahead, do not add the chopped mint until ready to serve, as it will discolour. When the peas are cooked, drain, then run them under cold water until completely cool. Pat dry with kitchen paper.
- To serve, divide the mozzarella between 2 plates, scatter the peas over and sit the prosciutto shards on top. Drizzle the dressing over and around, and scatter with the mint leaves.
Nutrition Facts : Calories 372 calories, Fat 26 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 25 grams protein, Sodium 2.23 milligram of sodium
PEA & MINT SOUP WITH CRISPY PROSCIUTTO STRIPS
A healthy green soup with contrasting salty, deeply savoury crispy ham bits for an added hit of flavour
Provided by Sara Buenfeld
Categories Lunch, Main course, Soup, Starter
Time 20m
Number Of Ingredients 7
Steps:
- Put the leeks, potato and stock in a pan and bring to the boil. Cover and simmer for 8 mins.
- Tip in the peas, cover and cook for 5 mins more. Take off the heat and blitz with a hand blender (or in a food processor) until smooth, then stir in the yogurt and mint.
- Meanwhile, lay the slices of prosciutto in a large non-stick frying pan in a single layer and heat until crisp. Allow to cool a little, then tear into strips, ready to sprinkle over the soup with some ground black pepper. Will keep in the fridge for 2 days.
Nutrition Facts : Calories 276 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 14 grams sugar, Fiber 14 grams fiber, Protein 20 grams protein, Sodium 1.9 milligram of sodium
MINTED PEA AND PROSCIUTTO CROSTINI
Spoon this flavorful topping over Simple Crostini or toast from a country-style loaf. Each recipe makes enough for 16 small or 8 large crostini.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 6
Steps:
- Cook peas in boiling salted water until tender, then drain. In a medium bowl, lightly mash peas with the back of a fork. Add olive oil, mint, and lemon zest. Season with salt and pepper and stir to combine. To serve, divide prosciutto among crostini and top with pea mixture.
Nutrition Facts : Calories 181 g, Fat 10 g, Fiber 3 g, Protein 12 g
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