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!
Cook da feesh.
Add the fish back on top and warm through
Add your lemon wedges and serve! Boom.