INGREDIENTS
1 tbsp
almond
2 tbsp
canola oil
28 oz
cod fillets
1/2 tsp
dijon mustard
1 1/2 tbsp
flat-leaf parsley
1 large
garlic clove
2 tbsp
lemon juice
4 servings
lemon wedges
4 servings
bell pepper
1 1/2 tbsp
prosciutto
4 servings
salt
2 tsp
shallots
1/4 cup
unsalted butter