Name: Prosciutto-Wrapped Cod with Caper Aioli & Roasted Broccoli Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: ¾ cup almonds, sliced; 6 crowns broccoli; 3 tbsp capers; 1.02 kg cod fillet; 3 cloves garlic; 1 small bunch Italian (flat-leaf) parsley; 3 lemons; 12 slices prosciutto; black pepper; crushed red pepper; Dijon mustard; extra virgin olive oil; mayonnaise; salt

Prosciutto-Wrapped Cod with Caper Aioli & Roasted Broccoli SaladProsciutto-Wrapped Cod with Caper Aioli & Roasted Broccoli Salad — a 40-minute dinner recipe with 14 ingredients, serving 6.Ingredients

¾ cup almonds, sliced

6 crowns broccoli

3 tbsp capers

1.02 kg cod fillet

3 cloves garlic

1 small bunch Italian (flat-leaf) parsley

3 lemons

12 slices prosciutto

black pepper

crushed red pepper

Dijon mustard

extra virgin olive oil

mayonnaise

salt

Instructions

Preheat oven to 230°C (450°F). Position racks in the upper, center, and lower thirds of the oven.

Wash and dry the fresh produce.

Peel and mince garlic; mince capers. Place both in a small bowl.

Zest lemons into the bowl with the garlic and capers (reserve lemons for the next step). Add mayo, salt, and pepper; stir to combine the aioli and set aside.

Juice lemons into a large bowl. Add oil, Dijon, and spices; whisk to combine the dressing and set aside.

Separate broccoli into bite-sized florets and cut stems into smaller pieces.

Divide broccoli between two large baking sheet pans. Drizzle with oil, season with salt and pepper, and toss to combine; spread out in an even layer.

Place baking sheets on lower racks of the oven and roast, tossing halfway through, until broccoli is fork-tender and lightly charred, 12-15 minutes. Remove from oven.

While the broccoli is roasting, pat cod dry with paper towels, cut into portions (if necessary), and transfer to another large baking sheet. Season with pepper, then wrap 2 slices of prosciutto around each portion; drizzle with oil.

Place baking sheet on upper rack of the oven and roast until the fish is cooked through, 12-15 minutes. Remove from oven.

Meanwhile, shave parsley leaves off the stems; discard stems and mince the leaves. Add half of the parsley to the bowl with the dressing (reserving the rest for garnish).

When the broccoli is done, add it to the bowl, along with the almonds, and toss to combine the salad.

To serve, divide cod and broccoli salad between plates; top fish with aioli and sprinkle with reserved parsley. Enjoy!

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