While Prosciutto Wrapped Bocaccio would work well with any of the wonderful white fish you could catch up here, we’ve chosen to feature bocaccio, (often called long-jaw) which we commonly find while jigging offshore.  Very popular among anglers off California, they are quite plentiful here and can grow to 3 feet in length and weigh 20 pounds.

 

Click here for more info on Bocaccio.

There’s a good chance you’ll have some of this tasty fish in your box so check out Jin’s recipe and give it a try!

Ingredients

1 fillet of Bocaccio or Long Jaw, skinned and deboned

2 tablespoon olive oil

2 – 3 slices of thinly sliced prosciutto

2 cups cherry tomatoes

2 cloves garlic, minced

1/4 cup white wine

1 tablespoon minced shallots

4 -6 basil leaves torn

1 tablespoon butter

Salt and pepper to taste

 

Method

Preheat oven to 375F

On a cutting board, lay out prosciutto in strips. Pat dry fish and lay on top of prosciutto.

Roll the fillet with the prosciutto and set aside.

On a medium heat pan, add olive oil and sear fish on both sides for 2 minutes. Remove fish from pan and put on to a baking sheet and put into the oven to bake.

Add cherry tomatoes into the same pan and carefully stir the tomatoes until the skins blister and fall off. Add shallots and garlic to pan and saute without burning. Deglaze with with wine and remove from heat.

Check the fish in the oven, ensuring the internal temperature of the fish comes up to 140F. Remove from oven and place roasted fish back into the same pan with the tomato sauce and return the pan to medium heat. Baste the cod until the sauce comes to a boil.

Remove from heat, add butter and basil.  Season with salt and pepper.