This is pretty damn good!
Ingredients:4 (6-8 ounce) skinless cod fillets, about 1 inch thick each and even thickness
1/2 tsp pepper
8 thin slices prosciutto (about 4 ounces)
1 tbsp veggie oil
4 tbsp unsalted butter, room temperature
2 tbsp capers, rinsed and minced
2 tbsp minced fresh parsley
1 tsp grated lemon zest plus 1 tbsp lemon juice
1 garlic clove minced
Directions:1. Put an oven rack on the upper middle or upper 3rd position. Heat oven to 450°. Pat cod dry with paper towels and sprinkle with pepper. Wrap each fillet width-wise with 2 slices of prosciutto, overlapped as needed to cover the cod.
2. Heat oil in a 12-inch oven safe skillet over medium-high heat until just smoking. Brown the cod lightly on both sides, 2-4 minutes. Transfer the skillet to the oven and bake until cod flakes apart when prodded with a paring knife and registers 135°, about 8 minutes.
3. Using potholders or a dry dish towel, remove the skillet from the oven. Transfer the cod to a plate. Being careful of the hot skillet handle, add butter, capers, parsley, lemon zest, lemon juice, and garlic to the now-empty skillet. Cook over medium heat, swirling skillet, until butter has melted. Spoon butter sauce over the cod and serve!
Enjoy!
Notes: You can use other sauces if you are not a fan of butter sauces on your fish but this one is quite tasty!!!
