Prosciutto-Wrapped Codfish with Pea Greens, Pearl Onions, and Pea Sauce

  • Yield 6 servings

A delicious way to prepare codfish.


6 -- thick codfish fillets (7 oz. each)
2 tablespoons olive oil
6 -- thin sheets of shaved Italian prosciutto
1 pound golden pea greens
1 pint pearl onions
4 tablespoons butter
1 cup green pea sauce
2 ounces whipped cream


  1. For this presentation you will need to get the fillets from a large codfish.  Season the fish with salt and pepper and wrap it in one of the prosciutto slices.  Repeat the process for the other five fillets.  Place a cast iron or steel saute pan over medium high heat.  Add the olive oil to the pan and saute the fish for 30 seconds on each side.  Place 2 tablespoons of butter in the pan and place it in a 400F oven for an additional 5 mintues.  Transfer the fish to a warm plate and let it rest.
  2. Blanch the pearl onions in salted boiling water for 5 minutes.  Shock them in cold water.  Cut off the root end and squeeze out the clean onion.
  3. Warm a saute pan with the other 2 tablespoons of butter.  Place the pearl onions in the pan and saute them for 1 minute.  Toss the golden pea tendrils in the pan and season with salt and pepper.  Cook for 20 seconds and transfer them equally to the six serving plates.  Place a warm fish in the center of each plate.
  4. Warm up the pea sauce and whisk in the cream.  Spoon it around the fish.

Recipe reprinted with permission from A Life by the Sea by: Chef Dean James Max (Boca Raton, Fl., 2005).





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