Here’s a delicious mid-week recipe to cook, and for those of you with carb (or lack thereof)-obsessed partners it should work even better. I’d say it’s pretty healthy with white fish and veg, the prosciutto isn’t essential but adds seasoning, texture and sheer damn tastiness.
Ingredients to serve 2
- 1/2 cauliflower
- 1 red pepper (Bell or Romano work well)
- 2 cod fillets
- 4 slices of prosciutto (parma ham would work nicely as well)
- Chives (flowering if you can get any) or some spring onions
- Whole grain mustard
- 1 lemon
A nice easy recipe, you’ll just need one large and one small pan. Heat up the large pan over a medium heat with a decent splash of cooking oil (olive / vegetable is fine). Chop up the cauliflower into small florets, halving any particular thick ones to ensure even cooking. Add to the pan. Chop up the pepper into short slices and again add to the pan. Keep moving occasionally to brown evenly for 12 minutes.
In the meanwhile wrap each cod fillet in two slightly overlapping slices of prosciutto and place the smaller pan over a medium-high heat with a splash of cooking oil again.
Once the peppers and cauliflower are looking close to ready (12-15 minutes) add 2 teaspoons of the mustard, plus season with sea salt and ground pepper. Lower the heat and add the juice of the lemon / chives, you just want to keep it warm at this point now.
Add the wrapped cod fillets to the pan and turn every minute or so until cooked. This will depend on the width of the fillets but will be between 5 and 8 minutes roughly, assuming a decent heat in the pan. Plate up a few large spoons of the veg mix per person and place the cod gently on top for a classy, tasty, healthy low effort meal.