Cod Baked With Prosciutto

Name: Cod Baked With Prosciutto
Total time: 20 min
Yield: 6 servings
Cuisine: italian
Ingredients: 6 (6-ounce) skinless cod fillets; 2 tablespoons butter, melted; Salt and black pepper; 8 ounces prosciutto di Parma (about 16 large slices); French lentils with garlic and thyme, for serving (optional; see recipe)

By Nigella Lawson

Total Time: 20 minutes
Rating: 5(945)
Comments: Read comments

Cod with prosciutto and lentils is one of my favorite dinner party standbys. You can brush the cold cod fillets with a little melted butter and wrap them in the prosciutto a few hours before you want to cook them. Just let them sit in the fridge, and remember to bring them to room temperature before brushing with a little more butter and cooking. Arrange the lentils on a large dish, place the fish on top and garnish with some freshly chopped parsley if you wish.

Featured in: Cod That Speaks Italian

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:6 servings

6(6-ounce) skinless cod fillets
2tablespoons butter, melted
Salt and black pepper
8ounces prosciutto di Parma (about 16 large slices)
French lentils with garlic and thyme, for serving (optional; see recipe)

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Heat oven to 400 degrees. Line a baking sheet with a nonstick liner or aluminum foil.
Step 2
Brush cod fillets with butter, and season with salt and pepper. Wrap each in a slice or two of prosciutto, leaving ends of fillets unwrapped. (If slices tear or are narrow, more than two may be used to wrap each fillet.) Brush with butter again, and place on baking sheet.
Step 3
Bake fish until firm and white at unwrapped ends, 10 to 12 minutes. Carefully remove from baking sheet, and, if desired, place each fillet on a bed of lentils.

Ratings

5 out of 5

945 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Stephen7 years ago

This made for a very nice dinner. But if you follow the directions explicitly as I did, including the companion recipe for lentils, beware: You will wind up with a mess of lentils, much more than you need for even six servings of the fish. Either cut back on the quantities, or have some plans for leftover lentils.

brooklynjen7 years ago

quick & delicious. I served over peas cooked with mint & scallions.

Lauren7 years ago

Be sure to salt and pepper cod generously before wrapping; the prosciutto isn't salty enough. Very light and delicious; served over lentils cooked with onion greens and elephant garlic.

Jacob5 months ago

Make sure to salt and pepper the cod generously as another commenter mentioned. I lightly salted, assuming the prosciutto would provide enough salinity. The result was a bland fish.

WeLaJo7 months ago

Followed the cod recipe exactly and paired with the lentils as suggested (I did use some chicken broth with the lentils for a bit of extra flavor). Cod was delicious, although right on the edge of being overshadowed by the proscuitto. Might try this with salmon or another stronger flavored fish, might also try a a light yogurt garlic sauce. Paired with an Oregon Chardonnay, which was excellent.

Gail7 months ago

I made this and used another Times recipe for gnocchi and mushrooms as a side that I had wanted to try instead of the lentils. The fish (cod) was delicious and cooked as quickly as advertised. Simply seasoning before you wrap the fish in prosciutto and brushing with butter was perfect.

Private comments are only visible to you.