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Prosciutto-Wrapped Cod in Brown Butter Tomato Sauce
This is a dish that chef Anthony used to cook in his New York City restaurant days, now brought to your very own kitchen. Originally inspired by the Italian dish saltimbocca, which is typically made with veal wrapped in prosciutto. The cod is flaky and tender on the inside with crispy, salty prosciutto on the outside, and paired with a nutty brown butter-laced tomato-basil sauce to provide richness. With sides of roasted parmesan zucchini and buttery orzo, each bite promises a beautiful balance of flavor and texture.
Nutritional facts
Protein
49g
Carbs
66g
Calories
670
Fat
23g
Ingredients
Vermouth, Butter, Extra Virgin Olive Oil, Cod, Black Pepper, Garlic, Zucchini, Orzo, Onion, White Pepper, Kosher Salt, Parmesan Cheese, Prosciutto Ham, Basil, Panko Breadcrumbs, Canola Oil, Canned Tomato
Reviews
3.9
Based on 93 reviews
a little more seasoning
Joann Griffin · 11/17/23
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About Anthony Nichols
As a native New Yorker, Chef Anthony Nichols never dreamt of a life in the kitchen when he was playing football and stickball in the streets of Queens, NY as a kid.
But he now serves as the Culinary Director for Junzi Kitchen & Eat Nice Day Chinese, in addition to his private chef business, consultingprojects and teaching.
He studied at the French Culinary Institute before working under Mauro Buffo at Falai and most notablyChefs Ben Polinger at Oceana.
His Michelin star experience led him to be recruited as a corporate executive chef for the CEO's of some of the largest companies in the world, including Sony, RBS & The NewYork Times.
After years ofrestaurantexperience, heshifted to research and development for quick service restaurants like Dig, Pret A Manger, Mulberry & Vine, Just Salad to name a few.
Chef Anthony is influenced by his Puerto Rican heritageandFrenchtraining, as well as his varied interests including American history, art, design, film and music.
You can find Anthony Nichols’s meals in...