& Lemony Bacony Spinach
We have a new obsession. It’s Jen Fisch’s (@KetoInTheCity) cookbook, The Big Book of Keto Diet Cooking. Not only are the recipes delicious - but they are ketogenic (ovbi) and easy.
We cooked up prosciutto-wrapped cod and lemony spinach for lunch. Instead of EVOO for the spinach we used bacon fat and alas we have lemony, bacony, spinach. We also added two tablespoons (versus 1) of capers… cuz we <3 capers.
Here you are. Let us know what you think in the comments!
2 6oz cod fillets
Ground black pepper
4 prosciutto slices
2 tablespoons butter
Pat fish dry with paper towel to remove excess water
Season with pepper and wrap prosciutto around fillets (2 slices per filet)
Heat a skillet over medium heat and add butter
Once the pan is hot and butter is melted, add fillets and cook on each side for ~5 minutes, or until outside is crispy and flaky
The recommended temp for finished is 145°F
Lemony Bacony Spinach
1 tablespoon bacon fat1 garlic clove
1 shallot, diced (s/o to our fave food processor)
4 cups fresh spinach
1-2 tablespoons capers pending taste
In skillet, heat bacon fat over medium heat
Add shallot and garlic; saute for one minute or until fragrant
Add spinach, lemon juice, capers
Cook until spinach is just wilted
Season with salt and pepper