proscuitto-wrapped cod with pesto potatoes and green beans

Wholey cow! While eating this amazing meal both my husband and I agreed that this entire meal is so delicious, it is worthy of serving to guests. Our older daughter loved the "fish wrapped in bacon" as well as the pesto potatoes and green beans.  What a hit this meal was, a definite to keep in the rotation.  Thank you Ellie!


prosciutto-wrapped cod ~this recipe is from Ellie Krieger's cookbook,So Easy
4 6-ounce cod fillets
salt 
pepper
4 or more slices of prosciutto (you may need more depending on the size of the cod you are wrapping)
1 T. extra-virgin olive oil


Place fish on a paper towel to absorb any moisture.  Season both sides with salt and pepper then wrap one or two slices of prosciutto around each piece of cod.   
Add olive oil to non stick skillet and preheat it over medium heat.
Add the fish fillets and cook until the proscuitto is crisp and the cod is cooked through, approximately 3-4 minutes per side.


pesto potatoes and green beans ~this recipe is adapted from Ellie Krieger's cookbook, So Easy
1 1/2 pounds red potatoes, or any you have on hand  (I used yellow potatoes)
1 pound of green beans, trimmed
1 1/2  cups fresh basil leaves
2/3 cup walnuts
4 garlic cloves (or less if you aren't a garlic lover)
2/3 cup olive oil
salt
pepper


In a small food processor, add the basil leaves, walnuts, garlic cloves and chop for approximately 30 seconds, or until a thick paste forms.  With the lid of the food processor on, drizzle in the olive oil through the top holes.  You can use more or less oil to your liking.  Season with salt and pepper.
(Ellie's recipe calls for store-bought pesto sauce which often contains Parmesan cheese.  If you can find a store-bought version without the cheese go for it).  I made this pesto earlier in the day which actually helped the flavors blend together more when I was ready to use it on the veggies.


Wash and cut the potatoes into 1-inch chunks.  Microwave the potatoes for approximately 6 minutes (or until they are almost cooked, slightly tender).


Place the potatoes on a roasting pan, drizzle with 2 T. olive oil and season with salt and pepper.  
Broil in the oven  for about 6 minutes, turning occasionally so they get golden brown on all sides.


Microwave the green beans in 1 T. water for approximately 2 minutes or until cooked but still crisp tender and bright green.


When the potatoes are golden brown remove from the oven and place in a serving bowl with the hot green beans.  Add 2 T. of the pesto sauce (or more to your liking) and toss together.