This meal is as nutritious as it is tasty. The cod is a good source of protein and the asparagus is a natural detoxifier. In fact, the entire salad is packed with antioxidant vitamins, which help to fight disease and make your skin glow. As a bonus, you won’t have much washing to do, as all that’s required is a chopping board and a frying pan.
– 3 tablespoons olive oil
– 1 small red onion, finely chopped
– 1 teaspoon chopped fresh thyme
– salt and freshly ground black pepper
– 2 teaspoons Dijon mustard
– 2 medium cod loins or skinned fillets
– 2 slices of prosciutto
– 200g asparagus, cut into bite-sized pieces
– 1 large, ripe vine tomato, finely chopped
– lemon wedges, to serve
1. In a large non-stick pan, heat 2 tablespoons of the olive oil over a medium heat. Fry the red onion for about 7 minutes, until soft. Sprinkle over the thyme and season with salt and pepper. Stir through the Dijon mustard, then scrape the mixture into a bowl and set aside. Wipe out the pan.
2. Pat the cod fillets dry and wrap each one in a slice of prosciutto. Add the remaining 1 tablespoon of olive oil to the pan and set over a medium-high heat until the oil is rippling. Add the cod to the pan and fry for about 4 minutes on each side, until the prosciutto is crisp and the fish is firm and cooked through. Plate the fish and cover loosely with foil to keep warm.
3. Add ½ cup water to the same pan and bring to the boil over a high heat. Add the asparagus and cook for 3 minutes, then drain but leave in the pan. Add the onions back in along with the chopped tomato. Stir well and serve the warm salad alongside the fish with lemon wedges.
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