And lime sauce! Let’s not forget the lime sauce, even though it’s more like a (warm) lime dressing! I’ve been on a major lime binge recently that I’m sure has nothing to do with the new squeezer. Nothing whatsoever.

It’s those simple dishes with only a handful of fresh good-quality ingredients that have the restaurant quality I always look for. Is that the wow factor, simplicity? I think it is. Depending on how you plate the food, this combination of flavors is bound to impress your family, friends or dinner guests.

You can use a variety of white fish, but to me the cod-fish really compliments the parma ham while the lime dressing—with just enough butter to create a velvety texture and smooth flavor—really tops it off. I serve the fish on a bed of succulent green asparagus and serve boiled potatoes with loads of fresh herbs on the side.

My favorite restaurant dish in the comfort of my own home. Color me happy.

 

Ingredients:

1 1/2 pound cod-fish
green asparagus (4 to 5 stalks per person)
4 thin slices prosciutto di parma
1 tbsp olive oil
1 or 2 tbsp butter
dried parsley
pepper and salt

Lime Sauce:

1 cup water
1/2 fish bouillon cube
2 tsp cornstarch
1/2 tsp sugar
1 lime
1 oz butter
pepper and salt
fresh dill

 
Directions:

I’m making the sauce base first so I can just put it on the stove later. Pour the water into a sauce pan.

Add half the fish bouillon cube and the sugar.

Squeeze in the juice of 1 lime. Use 1/2 a lime if you want to cut back on the acidity. There’s that squeezer again!

 
Oh come on, let me have my kicks. Only for a few postings, I promise. I love my new kitchen toy.
 

I definitely prefer green asparagus—they have more flavor and are crunchier than their white buddies. They also taste great when grilled or roasted.

Give them a good wash.

 
Trim the ends. I usually grab one stalk by both ends and bend it. Wherever it breaks is a pretty good sign of where you should cut all of them.
 

Technically you don’t have to peel them when they’re super fresh. I only peel the ends of those that seem a bit stringy and thick to make them the same size as the spears.

Parma ham and cod are a match made in culinary heaven, the thinner the better.

Cod fish. I bought two of them and they were huge. Season them on both sides with a royal amount of salt and pepper.

And sprinkle a little dried parsley on top for an extra earthy tone. Plus, it looks real pretty.

I cut each cod in two and wrapped them in parma ham.

Looks pretty, no?

 
Bring a large pot of lightly salted water to a boil for the asparagus.
 

Place the lime infused fish bouillon on the stove and bring it to a boil. Add a tbsp water to the cornstarch and stir until it’s dissolved. Once the lime water cooks you stir in the cornstarch.

 
Let the sauce simmer over low heat while you move on with the recipe. Stir now and then.
 

I like to combine butter and olive oil but you can use all oil or all butter. When using butter you wait for the big bubbles to go and give the cod a few minutes on each side, this depends on the thickness of the fish.

 
For the record, my fish needed 4 minutes on each side.
 

Carefully drop the asparagus into the boiling water and set the timer. I cooked mine for 6 minutes to get them tender with a bite.

 
Do not use a lid. Cooking green asparagus in a pan with a lid can discolor them. They’ll turn yucky brown instead of fresh green.
 

See, 6 minutes! Completely unnecessary photo that really serves no other purpose than showing off the great card Teri sent me. It will never leave my fridge!

Flip those pieces of fish.

 
Check the asparagus for tenderness and drain them.
 

As soon as the cod is done you season the lime sauce with salt and pepper to taste and you finish it with a knob of butter.

Finely chop or cut some fresh dill and stir it into the sauce.

I serve this with boiled (Parisienne) potatoes that I tossed with some butter and finely minced dill and parsley. It’s great.

Now grab your plates and start with the asparagus. Place a piece of fish on top of the asparagus and place a small handful of herbed potatoes on the side of the plate. Serve the rest in a separate bowl. Pour a drop of lime sauce on top of the fish, a little over the potatoes and give the rest on the side.

It’s delicious. That’s all I can say, really. You’ll have to try it yourself!

 
Serving tip:

Instead of warm potatoes, you can also choose to serve a (room temperature) herbed potato salad on the side. You can make this ahead of time!
 

Kay’s Recipe Card

Click here for printable size.
 

Cod with Parma Ham & Asparagus
Ingredients	1 1/2 pound cod-fish green asparagus (4 to 5 stalks per person) 4 thin slices prosciutto di parma 1 tbsp olive oil 1 or 2 tbsp butter dried parsley pepper and salt Lime Sauce: 1 cup water 1/2 fish bouillon cube 2 tsp cornstarch 1/2 tsp sugar 1 lime 1 oz butter pepper and salt fresh dill
Directions	Pour the water into a sauce pan, add the fish bouillon cube, sugar and juice of 1/2 or 1 lime. Trim the asparagus ends. I usually grab one stalk by both ends and bend it. Wherever it breaks is a pretty good sign of where you should cut all of them. Peel only the ends that seem thicker than the spears. Season the cod with salt, pepper and some dried parsley and wrap each piece in parma ham. Bring a large pot of lightly salted water to a boil for the asparagus. Place the lime infused fish bouillon on the stove and bring it to a boil. Add a tbsp water to the cornstarch and stir until it’s dissolved. Once the lime water cooks you stir in the cornstarch. Let the sauce simmer over low heat while you continue. Heat some butter or butter combined with olive oil and give the cod 3 to 4 minutes on each side until they’re fully cooked. This depends on the thickness of your fish. Carefully drop the asparagus into the boiling water, cook them for 5 to 7 minutes (without a lid!) depending on how tender or crunchy you like them, and drain them well. As soon as the cod is done you season the lime sauce with salt and pepper to taste and you finish it with a knob of butter and some finely minced dill. I serve this with boiled (Parisienne) potatoes that I tossed with some butter and finely minced dill and parsley. Now grab your plates and start with the asparagus. Place a piece of fish on top of the asparagus and place a small handful of herbed potatoes on the side of the plate. Serve the rest in a separate bowl. Pour a drop of lime sauce on top of the fish, a little over the potatoes and serve the rest on the side.
Meal type:	main course
Servings:	4
Copyright:	© kayotickitchen.com