This was really good!! Quick, easy and very tasty. I followed another person's suggestion an used Parmesan cheese instead of prosciutto. I also didn't bother with the oven part and just left the fish in the covered pan for the two minutes. This is such a great recipe and I will definitely be making it again!
I've made this recipe twice. I always leave out the prosciutto di Parma because my family is vegetarian except for seafood. Also, I don't have an oven-proof skillet so I transfer the fish to a baking dish, pouring in the juices from the frying pan. I've never added the remaining butter mixture after baking it, although I don't think it would hurt. The first time, I read the ingredients wrong and put in 2 TABLEspoons of shallots instead of 2 TEAspoons. Big difference! I had to add more of the other ingredients to try to counter it. The second time around I made it correctly. Very tasty! My sister loves it. I made it the second time when a friend came over and she loved it as well. Quick recipe with lots of flavor, suitable for company or for a relaxed dinner with the family.
This is simple and delicious. I followed the recipe exactly, except I seared the first side of the cod only 3 minutes. I used ling cod because it was fresh at my West Coast market. The sauce is a wonderful addition to dress up the cod, and it also went well with the spinach and rice I served with the dinner. You taste the lemon, garlic, and the salty pungency of the prosciutto, a great foil for the mild cod. It was great for our Saturday night dinner, but is easy enough for weekdays--from start to finish was maybe 20 minutes. Easy! The flavored butter could no doubt be served with many veggies and other kinds of fish, and maybe pork, too, so you could make a double recipe.
This was very good. I didn't bother with the two minutes of roasting. I just put a lid on the pan, turned off the gas and let the fish finish cooking on retained heat. Like other reviewers, I left out the proscuitto, but I did put in a pinch of smoked sea salt to approximate the flavor.
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