Cod in Prosciutto with Patatas Bravas. Bringing a touch of Spain to this recipe with Cod wrapped in crispy Prosciutto ham, served with Patatas Bravas. Patatas Bravas is one of the best side dishes ever. Crispy potatoes, topped with a rich and thick spicy tomato sauce and garlic mayonnaise. They are good enough to eat just on their own, but are a perfect match to this cod recipe. I’ve provided a recipe for homemade garlic mayonnaise (aioli) but for a simpler version, simply add one crushed garlic clove with 100ml bought mayonnaise.
If you liked my Cod in Proscuitto with Patatas Bravas, then you might like my Jerk Sea Bass with Rice and Peas or Haddock, Leek and Potato Bake
The fish for this recipe was gifted to me from Peterhead Fish Company, who are delivering fish all over Aberdeen just now.
Recipe – Prosciutto Cod with Patatas Bravas
Serves 2
Difficulty Level: Home Cook
Ingredients:
For the Prosciutto Cod:
- 2 fillets of cod
- 4 slices of prosciutto (or Serrano ham, Parma ham or bacon)
- Salt and pepper
- Olive oil
For the Patatas Bravas
- 200g potatoes, cut into even sized chunks
- 1 clove garlic
- Tablespoon chilli flakes (or less if you want it less spicy)
- Teaspoon paprika
- Tablespoon tomato purée
- Around half a tin of chopped tomatoes
- Fresh or dried thyme
- Olive oil
- Sunflower oil
- Salt and pepper
For the Garlic Mayonnaise (Aioli)
- 1 garlic clove
- 1 egg yolk
- 150ml sunflower oil
- Salt
-
Or simply mix one crushed garlic clove with 100ml of mayonnaise
Method
- Heat your oven to 180c. Fill a large glass dish with approx half an inch of sunflower oil. Add to the oven for 5 minutes to warm up.
- Add the diced potatoes to the oil and toss to coat. Season with a little salt. Roast in the oven for around 30-40 minutes until golden and crisp. When cooked, drain on kitchen paper and season whilst still hot.
- Whilst the potatoes are cooking, make the tomato sauce and the garlic mayonnaise.
- For the tomato sauce, heat a couple of tablespoons of olive oil in a pan over a medium heat. Add a chopped garlic clove, the chilli flakes and paprika. Cook for just 30 seconds, without browning or the garlic will make the sauce bitter. Add the tomato purée and the chopped tomatoes. Simmer for 10-15 minutes until thick. Season generously with salt and pepper.
- For the garlic mayonnaise (aioli), crush the garlic clove and add to a bowl . Tip: If you don’t have a garlic crusher, the best way to do this is to bash the garlic clove with a large knife, sprinkle with a little salt and then use a smaller paring knife to push into a paste. Add the egg yolk and whisk together. Whilst whisking continually, very slowly drizzle in the oil until combined, thick and creamy. Season with a little salt.
- 10 minutes before the potatoes are cooked, season the cod fillets with salt and pepper. Wrap in ham. Bake or fry the fish until crisp and golden. The cooking time will differ a lot depending on the size of the cod, but a guide is around 8-10 minutes.
- Serve the Cod with Prosciutto along with the patatas bravas- add the potatoes to the plate, top with some tomato sauce and drizzle on the garlic mayonnaise.
