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The Dish Recipe Card

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

Recipe Video - www.whdh.com/features/articles/dish/BO60972

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

Recipe Video - www.whdh.com/features/articles/dish/BO60972

METHOD
toss in bowl

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

Recipe Video - www.whdh.com/features/articles/dish/BO60972