This is a favorite in our household, and we’ve been known to burn our fingers and tongues because we just couldn't wait for it to cool before digging in! Served with asparagus, tomatoes, and olives, it’s the perfect meal!
2 pounds Alaskan true cod
Sliced prosciutto (1 slice per fish finger)
Pesto (homemade or store bought)
1 bunch baby asparagus, ends trimmed
2-3 tomatoes, sliced
Kalamata olives, pitted (or green olives if you prefer)
Fresh-squeezed lemon juice
Preheat oven to 450°F. Line two roasting trays with parchment paper.
Cut cod into roughly 1-inch thick fingers. Spread a generous layer of pesto on top of each finger, then wrap with a slice of prosciutto. Place on the first roasting tray.
Add asparagus spears to the second roasting tray. Drizzle with olive oil and sprinkle with a bit of sea salt.
Place fish on top shelf of oven, and asparagus on lower shelf. Roast for 5-7 minutes.
Place asparagus, sliced tomatoes, and olives on plate, and top with cod fingers. Top with a bit of lemon juice and freshly ground black pepper. Utensils optional. ;)