The Dish: Tuscan Grill -- Prosciutto and Potato Crusted Cod

The Chef: Jason King

INGREDIENTS
8 oz center cut cod
1/4 cup shredded raw potato
2 tbsp diced prosciutto
1 tsp lemon zest
2 tbsp extra virgin olive oil

METHOD
Toss potato and prosciutto in bowl
Add extra virgin olive oil, lemon zest and salt and pepper to taste
Heat up skillet, add 2 tbsp extra virgin olive oil
Add potato, prosciutto mixture, let sizzle for 10 seconds
Fan out mixture, add cod to center of skillet
Place dish in 350 degree oven for 10-12 minutes

INGREDIENTS: White Bean Summer Salad
1/2 cup cooked white beans (drained)
2 tbsp extra virgin olive oil
2 tbsp lemon juice
1/4 cup sun dried tomatoes
1/4 cup kalamata olives (pitted)
1 tbsp scallions (chopped)
salt and pepper to taste

METHOD
toss in bowl

Tuscan Grill
361 Moody St
Waltham MA
http://tuscangrillwaltham.com/