- 12-14 oz (340-400g) cod fillets
- Sea salt & pepper
- 1.5 oz (~45g) prosciutto de parma
- 2 Tbsp (28g) grass-fed butter
- 1 clove garlic, minced
- 4 cups (~180g) baby spinach
- 2 Tbsp capers
- 1 tsp fresh lemon juice
- Zest of 1 lemon
1. Pat fillets completely dry with paper towels and allow to come to room temperature.
2. Once they are at room temperature (usually about 30 minutes), pat them dry again and sprinkle with a little salt and pepper. Not too much salt here because the prosciutto is salty.
3. Wrap the fillets with prosciutto. You want to wrap them tightly but gently so that you do not tear the prosciutto. If your prociutto is in strips rather than sheets, just overlap the strips to create a sheet and then wrap around the fillets. I like to lay the prosciutto out on a flat surface, place the fillet on top, then roll the fillet to wrap it.
4. Melt butter or ghee in a cast iron skillet or other nonstick pan over medium heat.
Once the butter is hot, add the fillets and cook for 5 minutes per side or until the fish flakes easily with a fork.
5. Total cooking time of 10 minutes. Flip carefully with a flexible spatula. Cooking time is for 1″ fillets. Adjust cooking time based on the thickness of your fillets. When in doubt, use a thermometer and cook until the internal temperature reaches 140ºF/60ºC.
6. Remove the fillets to a cooling rack. This prevents the bottoms from getting soggy.
7. With the burner still on medium, add garlic to the pan and stir for about 30 seconds. Add spinach, capers, and lemon juice. Stir and cook for about 1-2 minutes. Just until the spinach has wilted.
8. Move the spinach to plates using tongs. Top with the fish and sprinkle with lemon zest.
Serve immediately and enjoy!
Ingredients (makes 6 servings)
- 1 lb button or cremini mushrooms, stems removed (450 g)
- 7 ounces lump crab meat (200 g)
- 3 green onions, chopped (45 g/ 1.6 oz)
- ½ cup grated Parmesan, divided (45 g/ 1.6 oz)
- ⅓ cup mayonnaise
- ½ tsp paprika
- ½ tsp garlic powder
- ¼ tsp sea salt
- ¼ tsp black pepper
- 2 tsp fresh minced parsley
1. Preheat the oven to 350 F/ 175 C and line a baking sheet with parchment paper. Remove the stems from the mushrooms and save for another use.
2. In a medium bowl mix together the crab, chopped green onions, ¼ cup of the grated parmesan, mayonnaise, paprika, garlic powder, salt, black pepper, and parsley.
3. Fill each mushroom with the mixture then sprinkle the remaining cheese over the top.
4. Bake for 15 minutes until the cheese is golden and bubbling. Serve immediately.
Ingredients (serves 2)
- 2 boneless skinless chicken breasts, cut into thin strips or small cubes
- Peeled prawns (I dont know how many- as many as you want!)
- 3-4 medium zucchini, spiralized
- 3 teaspoons Cajun Spice Mix, More To Taste (*store bough or see recipe below)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 thinly sliced bell peppers (color of choice)
- 2 cloves garlic, minced
- 1⁄2 cup heavy cream or half & half or sour-cream
- salt & pepper to taste
1. Place chicken and 1/2 Cajun seasoning in a bowl and toss to coat.
2. In a seperate bowl add the rest of the Cajun seasoning and peeled prawns in in a sealable plastic bag; shake to mix. Add shrimp and shake to coat.
3. Heat oil in a large non-stick skillet over medium high heat. Cook and stir shrimp in hot oil until they are bright pink on the outside and the meat is no longer transparent in the center, about 4 minutes.
4. Heat a large heavy-duty skillet to medium-high heat. Add butter and olive oil to skillet and heat until butter is melted. Add chicken to skillet and cook on high until chicken is cooked through and crispy, about 6-7 minutes.
5. Reduce heat to medium and bell peppers and minced garlic and saute for 1-2 minutes. Add heavy cream (or sour-cream) and simmer for 1-2 minutes. Taste and add salt and pepper to taste. Turn off heat and toss in the zucchini noodles and prawns.
*To make your own Cajun seasoning mix: combine ½ teaspoon salt, ½ teaspoon paprika, ½ teaspoon garlic powder, ¼ teaspoon ground black pepper, ¼ teaspoon onion powder, ¼ teaspoon cayenne pepper, ¼ teaspoon dried oregano, ¼ teaspoon dried thyme, ⅛ teaspoon red pepper flakes.