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

  • Yield: 6 servings


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