This fish recipe was taken from the New York Times website in a column by Mark Bittman. ttp://www.nytimes.com/2008/11/05/dining/051mrex.html
We made a pesto with basil, olive oil and almonds and spread it on the pieces of cod which we then wrapped in prosciutto and cooked the pieces in a pan. We then baked in the oven for 10 minutes just before serving.
It was served on a bed of asparagus accompanied by twice-baked potatoes (recipe from "The Kitchn" website, http://www.thekitchn.com/thekitchn/recipes. These potatoes are a lot of work but can be prepared in advance. We used Russet potatoes and baked them in a roasting pan covered in tin foil for about 1 hour and a half. Once they were cooked we cut them in 2 and scooped out the flesh and mashed it up with sour cream and cooked onions. We then refilled the potato halves with the mixture and sprinkled on some cheese before baking them in the oven for 20 minutes just before serving them. These were done in 2 steps. The night before we baked the potatoes and scooped them out and the following day we mixed in the sour cream and onions and baked them before serving.