Parma-wrapped Cod with Marsala Sauce – Intellisteam Recipe

11/07/2012 | Posted in Kitchen, Recipes

Apparently a heat wave is on its way, so what better time to get your steamer out and enjoy a wonderful, healthy, summery meal. This week on Home of the Houseproud, we present a delightful Parma-wrapped Cod with a light Marsala Sauce. Have a go with your Intellisteam, or any other steamer for that matter, and let us know how you get on.

 

Parma-wrapped Cod with Marsala Sauce

Ingredients

8x Fresh sage leaves

4 x 150g (6oz) Skinless cod fillets

8x Slices Parma ham

1x tbsp olive oil

Freshly ground black pepper

Vegetables:

250g (9oz) Fine green beans, trimmed

Finely grated rind and juice of 1 small lemon

Potatoes:

1kg (2lb 4oz) Baby new potatoes, scrubbed

1x tbsp Olive oil

1x tbsp chopped fresh rosemary

Sauce:

4 tbsp Marsala or white wine

100ml (3 1/2fl oz) Vegetable stock

Method

  • Arrange 2 sage leaves on top of each fish fillet, then wrap 2 slices of Parma ham around each one. Place in the back container. Sprinkle with 1 tbsp olive oil, then season with a little black pepper
  • Position the rice tray above the fish and put the green beans into it with the lemon rind and juice
  • Position the diver wall in front container. Put the potatoes into one of the compartments. Pour the Marsala and vegetable stock into a sauce tray and position it in the other compartment
  • Set time for cod and green beans using the fish pre-set (27 mins), then adjust to 20 mins. Set time for potatoes using the pre-set for root vegetables (35 mins). Set time for sauce using sauce pre-set (30 mins), then adjust to 15 mins
  • When cooked, share the potatoes, fish and vegetables between 4 warmed plates. Spoon the sauce over the fish. Lightly crush the potatoes on each plate with a fork, then drizzle them with olive oil and sprinkle with chopped rosemary. Serve at once

Cook’s tip:

  1. Fish can be wrapped and cooked in cooking foil to retain juices and prevent surface protein

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