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Roast Cod Wrapped in Prosciutto




Source of Recipe


natashaskitchen.com


Recipe Introduction


Someone at egullet did a similar recipe and I was intrigued. I found this recipe online and we liked it very much. I couldn’t be easier or faster and the prosciutto seasons the fish and keeps it moist. She also roasted cherry tomatoes along with the fish – adding additional olive oil and salt and pepper. We really didn’t feel that it added anything to the dish, but we don’t really care for hot tomatoes. I served this with Shaved Fennel & Orange Salad – perfect accompaniment.


List of Ingredients




2 Thick skinless cod fillets (together weighing at least 1 1/2 pounds)
3 oz. Prosciutto (1/4 pound), thinly sliced
1 T. Olive oil
Salt and ground black pepper


Recipe



Preheat the Oven to 425 degrees.

Pat the cod dry with paper towels and remove any bones. Spray a baking pan with Pam. Place the prosciutto spices in the pan, overlapping slightly and put the cod fillets thin end to thick end so that you have a more even shape. Drizzle 1 tablespoon over the cod and season with pepper. You can add a little salt, too, but the prosciutto is very salty already.

Roast for 35 minutes, or until the fish is done. Slice into 4 servings.

Serves 4.