This simple prosciutto wrapped cod fish recipe is a new favorite. It’s easy and delicious and I love the way it came to me.
It’s one of those moments that has you looking around for the candid camera.
Last Sunday I was wondering around Sprout’s Market trying to decide what to make for dinner. As I surveyed the options, the Alaskan cod caught my eye. It looked fresh and was on sale. Bingo!
The helpful man behind the counter found me a fillet big enough to serve 4.
I love cooking extra so we have leftovers ready for quick and easy lunches.
My next thought was, “What am I going to do with cod fillet now that I have it?”
My mind was complete blank.
Salmon recipes? Definitely. Cod Recipes? Not so much.
As I moved on to the produce department, I heard my phone make that “you have a new message” buzz, so I pulled it out and there was Martha Stewart looking back at me with her dinner selection of the day. (I have Martha’s Everyday Food iPhone app that provides a recommended dinner every afternoon.)
You are not going to believe what her suggestion was. Okay, maybe you will, but it certainly caught me off-guard – Prosciutto-Wrapped Cod with Lemony Spinach!
Standing there in the middle of that market, I suddenly felt connected, grateful, powerful, lucky, and special.
I had just channeled Martha Stewart, after all!
I scanned the recipe, headed to the meat department for prosciutto and then back to the produce area for 3 beautiful bunches of spinach and a couple of lemons, delighted at the way my dinner plan had unfolded.
How did dinner turn out? Great. In addition to being quick and easy, it was delicious. Both Rod and I really enjoyed the combination of prosciutto wrapped cod and lemony spinach. (Rod would eat spinach every night. I love a man who loves his greens.)
If you find yourself with cod fish and no interesting cod fish recipes, I strongly suggest you give this one a try.
- Prosciutto Wrapped Cod Recipe
- 4 skinless cod fillets (6 to 8 ounces each)
- 4 thin slices of prosciutto (2 to 4 ounces total)
- 1 tablespoon, pus 1 teaspoon olive oil
- 3 to 4 bunches flat leaf spinach (2 to 2½ pounds total), thick stems removed
- 2 lemons, 1 juiced and 1 cut into wedges
- Salt and pepper
- Heat the broiler, setting its rack 4 inches from the heat. Season cod with salt and pepper.
- Wrap 1 slice of prosciutto around each cod fillet. Rub with 1 teaspoon of oil and place seam side down on a broiler-proof baking sheet.
- Broil until the prosciutto is browned and fish is opaque throughout. This should take 8 to 12 minutes, depending on the thickness of your fish. (I cooked ours about 10 minutes. The fish will continue to cook a bit more once you pull it from the broiler.)
- While the cod is broiling, cook the spinach. In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Fill the skillet with as much spinach as it will hold. Season with salt and pepper. Cook, tossing and adding more spinach to the skillet, when there is space, until it is all wilted and tender. This will take about 5 minutes. Sprinkle spinach with lemon juice and toss to combine.
- Serve cod with spinach and lemon wedges.
Source: Martha Stewart’s Everyday Food
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*PointsPlus® for prosciutto wrapped cod calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.