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.
This version of bubble and squeak replaces the traditional Brussels sprouts or cabbage with peppery mustard greens, and uses potatoes that you cook specifically for this purpose. And the name? Well, that's just the sort of meandering my brain does when I am out walking Ginger -- it occurred to me that Colonel Mustard would need a hearty dish like this after a busy day of either solving or committing murders.
The tangy and slightly spicy tomato sauce enrobes the roasted potato chunks. The aioli adds richness and a combination of pungent fresh garlic and sweet mellow roasted garlic
