Last weekend we were inspired to try this recipe for Cod Wrapped in Prosciutto from Philly Food Lovers. Aren’t most things better when wrapped in prosciutto? It was worth a try. We got some fresh cod from Shore Catch at the Rittenhouse Farmers’ Market and some prosciutto classico from Di Bruno Bros, and we were good to go.
The recipe calls for a simple paste made from sun-dried tomatoes, fresh basil, and olive oil. I used 1/2 cup chopped sun-dried tomatoes from Highland Orchards (from the Fitler Square Farmers’ Market), 1 chopped garlic clove (recipe didn’t call for it, but come on, it’s garlic), 1 tablespoon chopped fresh parsley (I forgot to get basil but had parsley on hand), and about 1 tablespoon of olive oil. A small food processor would come in handy for blending this, but I made due with a mortar & pestle to make a more chunky paste.
I lined a baking sheet with foil and greased it with olive oil, then laid out enough slices of prosciutto for the length of the filet (this turned out to be 5 slices). I placed the fish on top of the prosciutto, then covered it with the sun-dried potato paste, sprinkled with salt and pepper, and drizzled with more olive oil. Then I wrapped the prosciutto up around the fish on both sides, and used 1 extra slice of prosciutto to cover the thickest part of the fish.
After that, we baked the prosciutto-wrapped cod for 20 minutes at 400° F.
It came out really well; we enjoyed the delicious and flaky fish, as complemented by the tomato and prosciutto. Much like our prosciutto-wrapped chicken legs, this is definitely something we’ll try again. Thanks to Philly Food Lovers for the idea!