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SERVES:
2

INGREDIENTS:
2 6-7 ounce codfish fillets
2 slices prosciutto (or more as needed) to wrap codfish
Olive oil for sautéing mushrooms and fish

1 small onion, peeled, halved and thinly sliced
5-6 ounces sliced mushrooms
2 small cloves garlic minced (you'll need some of this for the spinach)
1/3 cup Marsala wine (see hints below)
1/2 tsp paprika (optional)
1 Tbs butter
3-4 Tbs chopped parsley (optional)
5-6 ounces spinach

PROCEDURE:

Wrap each codfish fillet with a slice of prosciutto.

Add a splash of olive oil to a large saute pan on medium high heat, add one small, thinly chopped onion and cook that to soften.

Once the onions have softened, add about 5-6 ounces sliced mushrooms and a little more oil if the mushrooms need it.

At this point, add a little oil to another pan (nonstick if you have it) on medium high heat and, once the oil is hot, carefully add the codfish, prosciutto seam side down.

Stay with the codfish and crisp up both sides and let it slowly cook through without drying out.

Turn the heat down a bit on the codfish after you flip it and, once you're happy with the mushrooms, add 1 small minced clove of garlic....cook that for a minute...then add 1/3 cup Marsala wine and let that cook down a bit.

You could also add an optional sprinkling of paprika to the mushrooms at this point and then, once you're happy with the codfish, carefully take that out of the pan....add a little more oil to that pan, add 1 small minced clove of garlic and a good handful of spinach and let that wilt down.

To finish the mushroom sauce, add 1 Tbs butter, a sprinkling of chopped parsley and a little salt to taste and it is time to eat.

HINTS:

Use Sherry or Madeira in place of the Marsala wine.