Roasted Cod Fillets With A Garlic Prosciutto Topping

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New england cooks and cod fish have a long history together. this recipe from terry foster of the pilgrim's inn on deer isle, maine is featured in brooke dojny's the new england cookbook"."

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Steps

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Combine the prosciutto , parsley , basil garlic , lemon zest and pepper in a shallow dish.

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Preheat the oven to 500f.

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Brush a shallow baking dish with some of the olive oil.

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Place the fish in the pan and season with salt and pepper.

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Sprinkle the prosciutto topping over the fish and pat it on evenly.

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Drizzle with the remaining oil and pour the wine around the fish in the baking dish.

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Roast until the fish is no longer translucent and flakes with a fork and the topping is slightly crispy and browned , about 5 minutes for every 1 / 2 inch of thickness.

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Serve with the pan juices poured over the fish.

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Ingredients

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prosciutto, flat leaf parsley, fresh basil, garlic clove, lemon zest, fresh ground black pepper, olive oil, cod fish fillets, salt, dry white wine