Prosciutto Pesto True Cod Fingers

October 24, 2017

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!

Serves 4-6

2 pounds Alaskan true cod
Sliced prosciutto (1 slice per fish finger)
Pesto (homemade or store bought)
1 bunch baby asparagus, ends trimmed
Sea salt
2-3 tomatoes, sliced
Kalamata olives, pitted (or green olives if you prefer)
Fresh-squeezed lemon juice
Black pepper

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. ;)

Also in Fishgirl Blog

Salmon Meatballs
Salmon Meatballs

January 18, 2018

Read More

Ginger Coconut Shrimp Orzo
Ginger Coconut Shrimp Orzo

January 08, 2018

Read More

Fish Pie
Fish Pie

December 27, 2017

Read More