Prosciutto Wrapped Cod with Puy Lentil, Sweetcorn, and Peppers, a gourmet delight!

This recipe blends delicate flavors, vibrant colors, and wholesome ingredients. Today, we’re diving into a recipe that promises to be a showstopper at any dinner table: Prosciutto Wrapped Cod with Puy Lentil, Sweetcorn, and Peppers. This dish brings together the subtle taste of cod, the savory goodness of prosciutto, and the hearty, nutritious benefits of lentils and vegetables. Let’s get started!

Ingredients (Serves 2):

For the Prosciutto Wrapped Cod:

2 cod fillets (about 130g each)

Make sure your fish is as fresh as possible.

4 slices of prosciutto

You can substitue for Serano ham, parma ham or Iberico ham

For the Puy Lentil, Sweetcorn, and Peppers:

160g Pre cooked Puy and green lentil

I use Merchant brand as they are widely available in UK supermarkets.

80g Sweetcorn

Either tinned or frozen is fine.

1/2 Red pepper

1/2 Green pepper

1/2 Onion

1 tsp Nam Prik Pao

Available in most asian supermarkets or online. This doesn’t add any spice to the dish, it just gives a greater depth of flavour

1 tbsp Garlic ginger paste

You can buy this premade. The frozen variety is best as contains no preservatives however the jars aren’t too bad if you can’t get it frozen. You can also make your own.

Juice of 1 lime

Fresh lime juice is best, but if you’re in a squeeze (!), bottled lime juice will work.

15g Flat leaf parsley

Instructions:

Remove cod from fridge and leave it at room temperature for 30 minutes to come to room temperature. This will help it cook more evenly.
Dry surface of cod with paper towel and generously season with salt and freshly ground black pepper
Lay 2 slice of prociutto side by side, slightly overlapping.
Place cod on top and wrap prociutto tightly around the cod
Place onions in a pan, and spray with a generous amount of low cal spray (can substitute for any neutral oil if you’re not worried about the calories!). Saute onions over a medium heat for about 5 minutes until they start to soften.
Add the garlic ginger paste and peppers and cook for about 2 minutes
Add the puy lentils and sweetcorn and warm through on a low heat.
Add the cod fillets to the pan, with the join in the prociutto facing down. Cook on a medium heat for 4 minutes until the prociutto is nice and crispy.
Add the lime and Nam Prik Pao to the lentils and season the lentils with salt and black pepper. Mix thouroughly so the flavours are incorporated throughout.
Turn over the cod and cook for approximately 3 minutes. The exact time will depend on the thickness of the fillet. The fish is cooked when the flesh becomes opaque. You can also use a thermometer, the internal temperature should be 63°C (145°F).
Place the lentils on the plate, place the cod on top and sprinkle with a generous amount of flat leaf parsley.

Tips and Variations:

For an extra burst of flavor, add a splash of white wine to the lentil mixture while cooking.
Substitute vegetables: Feel free to add or replace vegetables according to your preference. Courgette or cherry tomatoes could be delightful additions.
Vegetarian option: Replace the cod with thick slices of halloumi cheese or large portobello mushrooms wrapped in vegetarian bacon.

This dish is a beautiful harmony of flavors and textures that is sure to impress your family and friends. The combination of crispy prosciutto, tender cod, and the rich, earthy flavors of the lentil and vegetable mix creates a memorable meal that’s both nutritious and delicious. Enjoy your culinary creation!

Bon Appétit!