Name: Fillet of Cod with Asparagus and Prosciutto
Yield: Makes 6 servings
Ingredients: 1 1/2 pounds slender asparagus spears, trimmed to 7-inch lengths; 2 garlic cloves, minced; 1 teaspoon salt; 2 tablespoons (1/4 stick) butter; 1 tablespoon plus 6 teaspoons olive oil; 1/3 cup fresh lemon juice; 1 1/2 teaspoons grated lemon peel; 1/2 teaspoon ground black pepper; 6 6-ounce cod fillets, pinbones removed; 6 ounces paper-thin prosciutto slices, halved lengthwise

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Fillet of Cod with Asparagus and ProsciuttoPORNCHAI MITTONGTARE

Each serving is baked en papillote, or wrapped individually in parchment paper to lock in steam for a more succulent result.

Test-kitchen tip:

Use tweezers or needle-nose pliers to remove any pinbones that protrude from the cod fillets.

Recipe notes

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