Simon’s pesce A.O.P. with roasted vegetables and A.O.P sautéed spinach

Simon’s pesce AOP

Baked cod with mediterranean roasted vegetables and AOP sauteed spinach (it should serve 4 but with greedy people like us, it fed just us 3)

Roasted vegetables

3 peppers, de-seeded and sliced

4 courgettes, roughly chopped

3 red onions, peeled then quartered

4 cloves garlic, peeled

1 tablespoon of fresh thyme

1 teaspoon A.O.P

1 teaspoon sweet smoked paprika

4-5 tablespoons of olive oil

Salt & pepper

For the fish

800 grams of a firm white fish fillet (cod)

2 packets of parma ham (approx 10-12 slices)

2 teaspoons capers (in brine)

2 tablespoons Olive Oil

2 teaspoons dried porcini mushrooms, crumbled into small pieces

300 ml dry white wine (100ml for the recipe, 200ml in a glass for the chef)

Cracked Pepper

Glug of olive oil

For the spinach

2 large bags of baby leaf spinach.

1 tablespoon of oil

1-2 teaspoons of A.O.P

Preheat for oven to 180 degrees (celsius).

First prepare your vegetables. On a baking tray, put your chopped vegetables and mix in the olive oil, spices and herbs. Place your roasted vegetables on the top rack in the oven, leaving room below it for your fish.

Pop your vegetables into the oven and bake for about 40-45 minutes, tossing the vegetables 1-2 times during the roasting.

15 minutes into roasting your oven, start preparing your fish (it’ll take you no more than 5 minutes to prepare the fish)

Wrap your cod fillet in parma ham, and place it in a baking dish.

Scatter the capers and dried porcini mushrooms all around the dish. Drizzle some olive oil over the wrapped fish and pour the wine over the fish and around the baking dish.

Cook the cod in oven for about 15-20 minutes.

To saute your spinach, heat your oil in a sauce pan, pop your washed spinach leaves into the pan and put the lid on. Sweat this for 1 minute and then add your A.O.P. Turn off the flame as your spinach should already have wilted down by now but remain a rich, dark green.

Serve your baked cod with the roasted vegetables and sautéed spinach, and spoon that lovely syrupy wine juice with the porcini mushrooms all over your fish.

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