This is the perfect date night dinner recipe that does not take a lot of effort but looks and tastes like you’ve spent all day in the kitchen! If you can’t find cod, any other skinless white fish fillets will work just as well, I just love a flaky piece of cod.
In this recipe, I’ve made my own basil pesto. If you want to make your own, you can find my pesto recipe here, but you can use shop bought if you prefer! This has been a super popular with my followers on Instagram, so I hope you enjoy it. Let me know if you decide to make it – comment below and be sure to tag me in your photos @theglasgowdiet on Instagram!
Prosiutto Wrapped Cod with Pesto Mash
Ingredients (serves two)
2 skinless, boneless cod loins
4 sliced prosciutto
500g potatoes, peeled
3 tbsp unsalted butter
3-4 tbsp basil pesto
100g asparagus tips
Cherry tomatoes on the vine
1 tbsp olive oil
Salt & pepper
1 lemon, for serving
1. Place a large pot of salted water on to boil and preheat your oven to 180c fan, cut your potatoes into chunks and boil them until tender. Drain the potatoes, return them to the pan and mash until smooth.
2. Add 1 tbsp of the butter and the milk and stir until smooth over a very low heat. Add the pesto one tablespoon at a time, tasting after each addition. You might not want to add all four tablespoons, or you can add more for a stronger flavour. Stir to combine the pesto, then season to taste and keep warm on a low heat.
3. Meanwhile, put the asparagus and cherry tomatoes on a baking tray, drizzle with the olive oil, sprinkle over some salt and roast for 15-20 minutes until the asparagus is tender and golden and the tomatoes are soft.
4. While they roast, add the remaining 2 tbsp of butter to a non-stick pan over a medium heat. Melt and continue to cook until it begins to turn pale golden. Season your cod fillets with salt and pepper and wrap them in the prosciutto.
5. When the butter is golden and beginning to smell slightly nutty, add the cod and cook for about 3-4 minutes on each side. If you’re feeling fancy, you can tip your pan slightly and use a spoon to baste the cod in the browned butter.
6. Divide the mash between two plates, top with the asparagus, then the fish fillets. Lay the tomatoes on one side and spoon over some of the browned butter from the pan. Serve up with some lemon wedges, for squeezing over the top.