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SERVES:
2

INGREDIENTS:

two 6-7 ounce codfish fillets (see hints below)
black pepper for seasoning fish
2 - 4 thin slices prosciutto (see hints below)
1-2 Tbs olive oil for sauteing fish

1 large clove garlic, minced
3-4 Tbs olive oil
approx. 6 cups rough chopped escarole
approx. 3/4 - 1 cup chicken or vegetable stock
one 15-ounce can white beans

PROCEDURE:

Use a large heavy bottomed pan on medium high heat to saute a large minced clove of garlic in 3 - 4 Tbs olive oil.

After a minute add 3/4 - 1 cup of chicken or vegetable stock and bring that up to a simmer.

Then add chopped escarole a handful or two at a time, adding more as it wilts down.

When you're happy with the amount of escarole, add one 15-ounce can white beans. Heat that through and set the pan aside.

You can put a lid on top of that to help keep it warm and then season the codfish fillets with black pepper and wrap each one with one thin slice of prosciutto.

Then saute those in a large nonstick pan on medium high heat in a little olive oil, starting with the prosciutto seam side down.

Once the first side is lightly browned, carefully flip it over. Turn the heat down a little bit and then carefully flip it back and forth a couple of times until the fish is cooked to your liking.

Be super careful turning the fish over and you can actually finish cooking it on medium low.

Once it's cooked to your liking, serve it up in large shallow bowls right over the top of the greens and beans.

HINTS:

You could use halibut or even haddock or hake instead of the codfish but in any case, try to buy thicker fillets if you can.

Cut the fillets in half crosswise and then wrap each half with a thin slice of prosciutto for a larger ratio of prosciutto to fish.