This recipe caught my eye on TV one day b/c I love fish, and I'm always looking for new ways to make it. I also love prosciutto -- who doesn't?! I didn't have serrano, which is why I swapped it out for prosciutto. I'm sure either would be good! I strayed from using her sides in the recipe b/c we were trying to be more healthy, but I'm going to post her recipe as she made it so that you can make it her way! Just note that my picture is my way.
Ingredients:
- 4 8-ounce portions thick cod or other sustainable white fish
- Salt and pepper
- Granulated onion
- Paprika or smoked paprika
- Minced parsley and thyme
- Lemon zest
- 8 thin slices Serrano ham
- 5 tablespoons olive oil, divided
- 16 small white or gold potatoes (about 1 1/4 to 1 1/2 pounds), halved and chopped
- 1 onion, chopped
- 2 ribs celery, chopped
- 2 Serrano pepper, finely chopped
- 4 cloves garlic, sliced
- 1 tablespoon tomato paste
- 1/2 cup chicken stock
- Chopped flat-leaf parsley
- Lemon wedges
Preheat oven to 350°F.
Season fish with salt, pepper, granulated onion, paprika, minced
parsley, thyme and lemon zest. Wrap each piece in 2 slices of ham that
are slightly overlapping to cover fish. Heat 1/4 cup olive oil, 4 turns of the pan, in a cast-iron or
other skillet over medium to medium-high heat. Season potatoes with salt
and pepper, and lightly brown for 10 minutes, turning occasionally. Add
onions, celery, pepper and garlic, and cook to soften, 10 minutes more.
Add tomato paste, stir, then add stock to loosen pan bits. Toss with a
handful of parsley. Meanwhile, heat remaining tablespoon of oil in a medium, nonstick
skillet over medium-high heat. Add fish and crisp the ham, 2 minutes on
each side, then transfer to oven and cook through, 8-10 more. Douse
with lemon juice and serve with hash alongside.
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