Monday, March 5, 2012

Saturday Night Dinner

Prosciutto Wrapped Cod, Roasted Asparagus with Black Eyed Peas 
in Lemon Parsley Vinaigrette

Black eyed peas were a must have side dish for every New Years dinner at my house growing up, and  it was said that eating them would bring luck with the New Year.  When I was a kid, black eyed peas weren't my favorite so, as long as I ate at least a spoonful I wouldn't miss out on any of the good fortune.  As I have gotten older, I've come to really love their hearty flavor and make them often with a simple lemon vinaigrette that makes for a fantastic warm black eyed pea side dish to just about any protein.  

For the fish, I was fortunate enough to come across fresh Alaskan Cod which I don't find around here very often unless I take the time to head down town to the fish market.  I had a dish of bacon wrapped halibut a few years ago that was amazing, and because I wanted something a little leaner than bacon chose prosciutto.  A simple seasoning of salt and pepper, a light drizzle of oil then baked in the oven until cooked through and crisp.  Along side, I roasted asparagus with a simple seasoning of salt and pepper.  Absolutely delicious.  

Ingredients
Recipe based on a serving for one

One 5 ounce Alaskan Cod fillet
Two thinly sliced pieces of prosciutto
6 asparagus spears
1/2 cup black eyed peas
1 tbsp chopped fresh parsley
One lemon
1 tbsp extra virgin olive oil
salt and pepper

Rinse and pick through the black eyed peas, cover with water, bring to a boil and cook until tender, about half an hour.  In a bowl, squeeze the juice of a lemon, season with salt and pepper and then whisk in the olive oil until combined.  Drain off the liquid from the black eyed peas, pour into the bowl, top with the chopped parsley then toss until evenly coated in the vinaigrette.

Preheat oven to 400 degrees.

Cut the woody base of the asparagus spears, toss them with about two teaspoons of light oil such as grapeseed or canola, and then put them onto a roasting tray and into the oven.  Lightly drizzle the cod on each side with oil, season with salt and pepper, then wrap with the slices of prosciutto.  Put onto a baking tray and in the oven with the asaparagus.  Bake until cooked through, about 20 minutes.  By this time the asparagus will be tender and the prosciutto crispy.  


That's it.  Super simple, healthy and very tasty.  Enjoy

2 comments:

  1. That is a spectacular-looking plate of food. I love black-eyed peas, and I'll be the mingling of these flavors was perfection.

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  2. Looks beautiful - I love the asparagus :)

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