Baked Cod Wrapped in Prosciutto with Cherry Tomatoes
User Reviews
5
-
Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
8 people
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Calories
254 kcal
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Course
Main Course
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Cuisine
American
Baked Cod Wrapped in Prosciutto with Cherry Tomatoes
Description
This recipe centers on a thick cod filet wrapped in overlapping prosciutto slices to provide a savory, salty crust during baking. The cod is seasoned and oiled before the prosciutto is carefully tucked around it, ensuring coverage while allowing the ends to remain exposed. Cherry tomatoes are lightly seasoned and coated in olive oil, then arranged around the fish to roast simultaneously.
Cooking at 425°F for about 35 minutes allows the fish to cook through thoroughly, achieving a flaky texture without drying out. The prosciutto crisps slightly yet stays tender, adding flavor and texture contrast. The roasted tomatoes soften and release juices that mingle with the pan drippings.
This dish serves well as a main course, with the pan juices spooned over the sliced fish enhancing moisture and taste. The combination offers a balance of rich, delicate fish and savory cured meat with bright, sweet tomatoes. It’s suitable for a special meal or when a flavorful yet straightforward oven-baked fish dish is desired.
Note that the recipe assumes the use of modest amounts of salt and pepper for seasoning the entire dish.
Ingredients
- 2 lb cod 2 to 2 1/2 lb filet, filet
- 6 oz prosciutto
- 16 oz cherry tomato or grape tomatoes
- 4 Tbsp extra virgin olive oil
- salt or to taste
- black pepper or to taste
Instructions
- Preheat oven to 425˚F. Pat dry the cod fillets with paper towels and remove any stray bones.
- Place filet onto a rimmed baking sheet and fold the thin sides onto the filet to create a uniformly thick filet. Season all sides with salt and pepper and drizzle each side with 1 Tbsp of olive oil.
- Place strips of prosciutto over the filet overlapping the slices as you go to avoid any gaps in prosciutto. Tuck the layers underneath the filet. The ends do not need to be fully covered.
- Place tomatoes in a bowl, season lightly with salt and pepper, and drizzle with 1 Tbsp olive oil. Toss to combine.
- Add seasoned tomatoes to the baking sheet around the fish and bake at 425˚F for 35 minutes or until the center of the fish reaches 145F on an instant-read thermometer. The fish should be flaky in the thickest part of the filet. Cool for 5 minutes then slice into portions with a serrated knife and spoon pan juices over the slices to serve.
Notes
- The nutrition estimate is based on using 1 teaspoon each of salt and black pepper in this recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Calories | 254kcal | 13% |
| Carbs | 3g | |
| Protein | 23g | 46% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 63mg | 21% |
| Sodium | 499mg | 21% |
| Potassium | 637mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 332IU | 7% |
| Vitamin C | 14mg | 16% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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