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Cod Fillet Wrapped In Parma Ham With Caponata (Chef Mat Lucania)

mat.lucania's picture
Chef Mat gives us a demonstartion of his latest dish on the menu at The Rosebud, Brightlingsea.
Ingredients
  Cod fillet 1 , boned (Fresh)
  Parma ham slice 1
  Aubergine 1
  Red onion 1
  Capers 1 Tablespoon
  Pitted black olives 1⁄4 Cup (4 tbs) (1 Handful)
  Cherry tomatoes 1⁄4 Cup (4 tbs) (1 Handful)
  White wine vinegar 1 Tablespoon
  Lemon thyme 1 Bunch (100 gm)
  Olive oil 200 Milliliter
  Balsamic glaze 13 Ounce (1 Bottle)
Directions

Method (pep time 5 minutes, cooking time 8 minutes)

Season your cod with salt & pepper, wrap tightly across the top with Parma ham, joining the ends underneath your cod fillet. Heat up a non stick frying pan with 1 tablespoon of olive oil then place your cod flesh side down into the pan to sear off the Parma ham, fry for 1 minute until the ham is golden & crisp, turn over & fry for a further 2 minutes. Transfer the cod at this stage into a hot over 250c for 4 minutes. When cooked take out & allow to rest briefly.
In the meantime, dice up your aubergine & onions, fry in 4 tablespoons of olive oil until the aubergine is browned off. Add your olives, cherry tomatoes, capers, white wine vinegar & lemon thyme, season with a little sea salt & pepper, fry for a further minute until the tomatoes start to colour.
Place your Caponata in the middle of a large plate & place the cod fillet on top. Drizzle a little balsamic glaze around the plate & some olive oil, garnish with thyme & serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Feel: 
Meaty, Juicy
Method: 
Saute
Ingredient: 
Fish
Interest: 
Gourmet, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
7 Minutes
Ready In: 
12 Minutes
Servings: 
1

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1 Comment

mat.lucania's picture
Awesome