Fish seems to be something that home cooks don’t always love making, even though it’s delicious, quick, and so good for you.
Enter this recipe: it’s crispy, crunchy, and foolproof. The prosciutto seals in the flavor and infuses the fish with a delicious saltiness; plus, it helps to stop the fish from overcooking and sticking to the pan. Pair it with some simply cooked greens and some wine and it will feel like you’ve got life figured out at this moment.
Prep Time: 10 minutes
Total Time: 25 minutes
Serves 4
- 4 (6-ounce) white fish fillets about 1 1/2 inch thick, such as cod, hake, flounder, or haddock
- Salt and freshly ground black pepper
- 8 very thin slices prosciutto
- 3 tablespoons olive oil, divided
- 1 medium shallot, thinly sliced
- 1/2 teaspoon of dried red pepper flakes, or more as desired
- 2 garlic cloves, grated or minced
- 3 tablespoons low-sodium chicken broth
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 2 packed cups (4 ounces) baby spinach or other quick-cooking leafy greens
- 2 lemons, 1 for juice, 1 sliced into wedges, for serving
Season the cod with salt and pepper. Wrap 2 slices of prosciutto around the middle of each cod fillet—more like a jacket than a sleeping bag—overlapping them slightly at the top and bottom.
In a cast iron pan or large heavy-weight frying pan (skillet), heat 2 tablespoons of the oil over a medium-high heat until shimmering. Add the fillets, seam-side down (you want the seams to get contact with the pan so that they seal together), and cook until the prosciutto is crispy on the bottom side, about 3–4 minutes. Flip the fillets and cook until the second side is crispy, about 3–4 minutes longer (reduce the heat if the cod or prosciutto threatens to burn). The unwrapped pieces of fish will look like they are ready to flake and start to separate slightly. Transfer the fish to a paper towel-lined plate, cover loosely with foil, and set aside.
Add the remaining tablespoon of the oil to the pan, without wiping it out, reducing to a medium heat. Add the shallot with a little salt and cook until softened, about 2 minutes. Add the red pepper flakes and garlic, stirring constantly until fragrant, about 30 seconds. Add the chicken broth, scraping up any brown bits on the bottom with a wooden spoon, then stir in the beans and spinach. Cook until the beans are soft and the liquid has been absorbed, about 3 minutes. Off the heat, stir in the lemon juice and adjust the seasoning with salt and pepper. Serve with the cod and lemon wedges on the side
Recipes excerpted with permission from ”Keeping It Simple“ by Yasmin Fahr, published by Hardie Grant Books.
