Fish with Prosciutto and Potatoes - Part 1

Hi,

This is a recipe that has become one of my go-to's. Since I have to go to the store to buy the fish, I just have to remember to also get the thinly sliced prosciutto. I also have to make sure that I have green onions, parsley and potatoes. This dish heats up well and also leftovers can be transformed into a delicious fish chowder in a matter of minutes.

Preheat oven to 450 degrees. If you have some available, line a 11 x 17 inch glass baking dish with parchment paper. The parchment paper will make clean-up quick and easy.

Olive oil
3 large Yukon Gold potatoes (I have also used red potatoes or even Idaho potatoes), very thinly sliced
salt and pepper.

Splash 2 or 3 Tablespoons of olive oil onto parchment paper or into the baking dish. Put half of the potatoes in a thin even layer, turning the potatoes to evenly coat with oil. Sprinkle with salt and pepper. Spread the second half of the potatoes in pan, sprinkle with salt and pepper, and a bit more oil to lightly cover potatoes. You don't want the potatoes swimming in oil, but don't be skimpy. Roast the potatoes in the oven for about 30 minutes or until the potatoes start to brown around the edges. In the meantime, get the fish ready.

~2 pounds of white fish filet (I often use Tilapia because it's cheap also I've used hake or cod)

If I use Tilapia, I cut the filet into two pieces along what seems to be the center. If I use Hake or cod, I cut the filet into 4 or 5 inch pieces.

Sprinkle the fish lightly with oil.

~8 slices or thinly sliced prosciutto (I ask for the cheapest, which is usually the domestic prosciutto)

Wrap each piece of fish with a slice of prosciutto. Hopefully, it will work out and there will be one slice for each piece of fish. When the potatoes are done, remove the pan from the oven and carefully place the fish wrapped in prosciutto on the potatoes. Give a final sprinkle of olive oil. Bake for 20-30 minute.

4 green onions thinly sliced
1/2 cup fresh parsley chopped

I like to add the green onions and parsley just a bit before the fish is done, so that the onions and parsley heat through but not enough for them to get wilted. The fish will be done when firm to the touch.

This is a great dish to serve with a green salad. Since it includes potatoes you don't have to do much else. And don't forget to save a couple pieces of fish and some potatoes to make the fish chowder. I'll post that recipe in Part 2.

Hugs,
Mameekosan

Pork Chops with Leeks and Mushrooms

Hi,

Sorry for the delay in posting this recipe for those who requested it. It will seem fancy to dinner guests but easy enough for a weekday dinner. The mushrooms and leeks are things that I usually don't have around in the fridge. The leeks are a bit expensive, but the dish is delicious and I encourage you to try it with the leeks.

4 pork chops 

Salt and freshly ground pepper, to taste 

2 tablespoons butter

1 tablespoon olive oil

Season pork chops generously on both sides with salt and pepper. Melt the butter and olive oil in a large frying pan over medium high heat. When the pan is hot add the pork chops and cook each side until browned. It will take about 5 to 6 minutes total. The chops do not need to be cooked through at this point, you'll cook them more later. After the chops have browned remove them from the pan, set aside.

2 leeks thinly sliced 

1 lb mushrooms sliced 

1 tablespoon butter

Salt and pepper

Be sure the leeks are clean. I like to cut them in half lengthwise and wash each individual leek, especially the bottom of the leeks in a large pot of water. After the leeks are clean, thinly slice them. Melt the butter over medium high heat, in the same pan that you cooked the chops . When hot add the leeks and mushrooms. Salt and pepper to taste. Cook for about 4 minutes, until the leeks begin to soften.

1/4 cup white wine (if you have some available, if not add more chicken broth)

1/4 cup chicken broth (okay to use hot water with bouillon cube)

Add the wine and broth to the leeks and mushrooms. Cook, stirring for about 4 minutes.

4 ounces goat cheese

Stir in the goat cheese. Return the chops to the pan. Spoon the mushroom mixture over the chops, cover and reduce heat to medium low and cook for about 10 more minutes until the chops are cooked through. 

If you have some fresh thyme or tarragon you can add it here. Or some fresh parsley or basil will work as well. Adjust the seasoning, add more salt or pepper if needed. These pork chops go along very well with a green salad and a slice of melon. Hope you'll enjoy this recipe as much as I have.

Hugs,
Mameekosan