In this easy one-skillet meal, cod fish is wrapped in a layer of prosciutto, then pan-roasted until the prosciutto is crispy and the fish within is juicy and tender. Creamy cannellini beans cooked with crumbled chorizo and and shallots makes a flavorful accompaniment.
The capers and parsely complement this mild fish quite nicely and I often find myself slurping up the sauce and last slivers of fish with a soup spoon.
These hash browns are baked in muffin pans--easy to make and convenient to serve. The flavorful potatoes are tender and moist on the inside and crispy on the outside.
Snapper is seasoned with cumin seeds, sea salt and black pepper and then grilled until crispy but moist on the inside. Served on corn tortillas with a cabbage slaw and chipolte creme sauce.
