Prosciutto Wrapped Cod on a Chorizo Bean Bed

That’s a mouthful!! And I’m not just talking about the title!! This is a meal all in itself, and it explodes with all kinds of flavors!! Not gonna lie, it is a little intense, so if you aren’t a fan of big flavors I have a recommendation: either make just the cod, just the beans, or make both but keep them seperate. I am going to explain the recipe as the original presents it, but you can adjust it how ever it pleases you. :).
So, here’s what you need:

4 Fillets of Cod
8 Thin slices of Prosciutto
3 Tbsp Grassfed Butter or Coconut Oil
1/2 Small Red Onion (or a Small Shallot), Finely Chopped
1 tsp Thyme
1 1 tsp Oregano
1 Link Chorizo (4 oz)
1 Can Cannellini Beans (15 oz)
1/4 C Chicken Stock (preferably low sodium)
4 Lemon Wedges
Salt and Pepper

And here’s how you do it:

Season the cod with salt and pepper. Wrap each fillet in two pieces of prosciutto, offsetting the seams so they don’t come undone too easy. :). Set them seam side down while you prepare to cook them.
Melt 2 Tbsp butter or oil in a large pan over medium high heat. Add Cod seam side down and cook until prosciutto gets crispy, 3-4 minutes. Flip and cook an additional 4 minutes or so, until the other side is crispy and the fish is cooked through. It should flake easily with a fork. Set aside.
Add 1 Tbsp butter or oil back to the pan and melt over medium high heat. Add onions and cook until translucent. Stir in thyme and oregano and cook 30 seconds
Crumble in your chorizo and cook until starting to brown. If your chorizo renders a large amount of grease, I would drain it off. (You will be able to tell from my pictures that I didn’t think of that in time for my own meal haha). Add beans and broth, and cook, scraping up any yummy bits. Let liquid reduce, about 3 minutes.
Place cod fillets on top, cover, and let everything get warm for about 1 minute. Top with lemon wedges and serve!

Peectures!!

Salt and pepper da feesh.