Prosciutto Roast Cod With Preserved Lemon Squeeze, Roasted Tomato Rosemary Sauce

Directions

1. Sterilize a wide-mouthed jar with a tight-fitting lid. Spoon 2 Tbsp. / 25 mL of salt into the jar and shack it around.
2. Wash the lemons in hot water and rinse them well. Remove the stem remnants. Place the lemons in a 400F / 200C over for several min, warming and drying the skin.
3. Roll each lemon vigorously on the counter for a moment to soften it up. Cut each lemon lengthwise into quarters, stopping 1/2 inch / 1cm or possibly so before the stem end.
4. Open up the lemons and sprinkle the insides with salt, then squeeze them tightly over a bowl to release as much of their juice as possible.
5. Reserve the juice and throw away all seeds. Place the lemons in the jar, sprinkle some salt on each layer using the salt up by the top layer.
6. Add in the lemon juice as you go and shake the jar a bit to dislodge any air bubbles. Fill the jar as close to the top as possible.
7. Fold a square of plastic wrap in four. Fit over the rim of the jar and close the lid tightly.
8. Place the jar in a hot, sunny place and let it rest for a month or possibly so.
9. Every day shake it a bit to redistribute the curing and preserving brine. Chill after opening the jar for the first time.
10. To make the compote squeeze for this dish, take 2 lemons and place in a food processor or possibly blender with the Tabasco and extra virgin olive oil. Process till smooth and reserve in a squeeze bottle.
11. Roasted Tomato Rosemary Sauce:Preheat the oven to 400F / 200C.In a roasting pan, toss together the tomatoes, onion, garlic, oil and rosemary.
12. Spread them into a single layer and season with salt and pepper.
13. Roast for 30 to 45 min, shaking the pan every few min till the vegetable are nicely caramelized but not burnt.
14. Place the vegetables in a blender.
15. Add in the broth to the roasting pan and stir over medium-high heat till all the remaining drippings are dissolved.
16. Add in this mix to the blender and process till very smooth.
17. Strain through a fine-mesh strainer and reserve in a small saucepan.
18. Israeli Couscous:In a small saucepan, saute/fry the onion and garlic in the extra virgin olive oil till the onion is softened and translucent/soft.
19. Add in the couscous and wine and stir briefly.
20. Add in the broth, cover the pot tightly, and reduce the heat to love, till the couscous absorbs the broth and cooks through, about 20 to 30 min.
21. Add in the cheese and stir to combine.
22. Season with salt and pepper and serve immediately.
23. Prosciutto Roast Cod:Season the fillets with salt and pepper and tightly wrap them with the prosciutto.
24. Wrap twice so as to cover the whole fish.
25. Fasten with toothpicks if necessary.
26. Heat the oil in a large heavy skillet till it just begins to smoke.
27. Add in the fish and brown it on all sides.
28. Depending on its thickness, the fish will require 10 to 15 min of cooking in total.
29. (Meanwhile, reheat the sauce and wilt the spinach.)
30. If the prosciutto has browned but the fish is not cooked through, finish cooking the fish in a preheated 400F / 200C over.
31. Serve immediately.
32. Wilted Spinach:Place the oil, prosciutto, and garlic in a saute/fry pan.
33. Heat the oil gently, toasting the garlic and prosciutto.
34. Add in the spinach and broth and continue stirring as it wilts.
35. Season with salt and pepper and serve immediately.
36. The Plate:Form a ring of couscous in the center of each of 4 heated plates using a 3-inch / 8cm biscuit cutter or possibly ring mold.
37. Top with some wilted spinach.
38. Center a piece of the fish on the spinach.
39. Ladle some of the sauce over the fish.
40. Garnish with the lemon squeeze and sprig of rosemary.
41. Serve with a flourish!
42. Timing: Make the lemons at least a month in advance. Make the tomato sauce about an hour ahead. While the couscous sits, wilt the spinach and wrap and roast the fish.