Ingredients
- freshly ground salt and black pepper
- 200 g speck, pancetta or prosciutto, very thinly sliced
- 200baby g fennel
- 4 cod fillets, each 250g, skinned and pin boned
- extra virgin olive oil, for frying
- 50 ml garlic oil
- 80 g plum tomatoes
- black pepper
- 80 g spinach leaves
- 80 g cooked cannellini beans
- 15 g butter
- 50 g shallots, finely diced
- 1 clove garlic, crushed
- 15 g rosemary, leaves picked
- 400 ml red wine
Description
Impress Your Guests With James Martin's Sophisticated Mediterranean Recipe For Speck-wrapped Cod Parcels Served With Beans And Spinach
UK TV
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