Prosciutto-wrapped Cod

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!