| Level: | Easy |
| Total: | 11 min |
| Prep: | 5 min |
| Cook: | 6 min |
| Yield: | 6 servings |
Ingredients
- 12 slices prosciutto di Parma
- 3 pounds thick cod, cut into 12 (4-ounce) chunks
- Salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil, 3 turns of the pan
- 1 lemon, cut into wedges
Instructions
- Halve the slices of prosciutto. Pat cod dry with paper towels and season with salt and pepper. Wrap fish in prosciutto. Heat oil in large nonstick skillet until it ripples over medium-high heat. Cook fish 3 to 4 minutes on each side until prosciutto is crisp and fish is firm. Do not crowd the pan. Work in 2 batches, fish can be served at room temperature or kept warm under a loose foil tent. Serve with lemon wedges.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 309 |
| Total Fat | 11 g |
| Saturated Fat | 2 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 49 g |
| Cholesterol | 119 mg |
| Sodium | 931 mg |
Reviews
So easy and delicious but with the simplest recipes, you must use the best ingredients. You must use the a prosciutto that is not too salty or “sour” tasting and the freshest fish. If it tastes fishy it is NOT fresh enough. Trader Joes has a minimally processed prosciutto that is delicious and its subtlety compliments the fish perfectly.
Super Easy But…..SUPER Salty!!
This looked spectacular but the taste wasn’t. However, this recipe has inspired me to find other things to wrap the cod with, such as wilted escarole, collard greens, swiss chard, or other leafy green veggies. I think that kind of a ‘wrapper’ would accent the fish better.
I loved this meal and most important…my kids loved it. It was super easy to make
After reading some of the raving reviews I was really looking forward to making this recipe. The prep work was easy and it looked like is should taste good. Maybe it was the prosciutto, but I went to an authentic italian deli to get it…. the fish+prosciutto didn’t taste that great together. The cod taste was ok, I salvaged the meal by removing the prosciutto and squeezing a little lemon juice on it. Both my husband and I agree that we will not make this again, but I will keep trying recipes from Rachel as sometimes she hits it out of the park!
My family liked this, but we also thought it too salty. Next time, I will NOT salt the fish as instructed in the recipe. The prosciutto lends enough flavor on its own.
This is an excellent recipe, but on the salty side. I will make it again exactly as the recipe is, the prosciutto adds to the flavor of the fish. You don’t have to eat all of the proscuitto, just enough to accent the fish. By the way, Rachel mentions that she also makes a halibut with serrano ham. I tried searching for that recipe but cannot find it. Does anybody know what the name of the recipe is?
The prosciutto we used was salty and not very easy to cut. Everything else was yummy!
I don’t give out five stars frequently, but for the ease and simplicity of this dish, and excellent outcome, it was definitely deserving. Careful not to oversalt, the proscuitto is salty. We did tilapia and cod, both were excellent. Thanks!
My husband kept trying to talk me out of making this. To him it didn’t sound appetizing at all. When I finally did make it, we were both floored. It was soooo delicious and easy. I made a lemon butter sauce to go with it. By the end of the meal hubby was asking when we were going to have it again!!!