PROSCIUTTO-WRAPPED COD WITH LEMON CAPER SPINACH
One of my favorite things about this recipe is how crispy the prosciutto gets when you cook it in a skillet. I’ve actually tried this same recipe in the oven and it just does not compare. In a skillet you get a nice crispy exterior and a light, flaky interior. Plus, you can cook the spinach right in the same pan after the fish is done. I just love one pan meals.
Not only is this recipe super easy and delicious, it is also really healthy! It’s paleo, low carb, keto, Whole30, gluten free, and dairy free. If you need extra carbs, this meal would be great with some black rice or quinoa.
Enjoy!
PROSCIUTTO-WRAPPED COD WITH LEMON CAPER SPINACH
Prep Time : 5 mins
Cook Time : 15 mins
Total Time : 20 mins
Yield : 2 servings
Category : Dinner, Seafood, Fish
INGREDIENTS
- 12-14 oz (340-400g) cod fillets
- Sea salt & pepper
- 1.5 oz (~45g) prosciutto de parma
- 2 Tbsp (28g) grass-fed butter, ghee, or avocado oil
- 1 clove garlic, minced
- 4 cups (~180g) baby spinach
- 2 Tbsp capers
- 1 tsp fresh lemon juice
- Zest of 1 lemon
INSTRUCTIONS
Get the full instruction @kitscoastal.com
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