Colourful, tasty and made in about 30 minutes, this prosciutto wrapped cod recipe is easy enough for a quick weeknight supper or special enough for a date night at home. Some simple ingredients (like tender cod, salty prosciutto, tomatoes and zucchini) come together for one satisfying meal, and you’ll want to make this easy cod recipe again and again!
We just love easy cod recipes around here, so it’s no surprise that I’m sharing another cod recipe today.
I simply can’t pass up fresh cod when I spot it at my local grocery store, especially when it’s in season.
Though this recipe is rather simple, it’s special enough for a date night at home or for entertaining (just double the recipe, if needed).
There’s such a lovely combination of ingredients here: tender cod, salty prosciutto, juicy tomatoes, zucchini and some fresh thyme. I mean, delicious, right?
When the ingredients themselves are yummy (and simple), you know the end result is gonna be good.
Why We Love This Recipe
- It’s made in one dish for easy cleanup (and who doesn’t love that?).
- There’s only 8 ingredients (including salt and pepper).
- It’s made in about 30 minutes.
- The recipe can easily be doubled (just use a larger baking dish to fit the cod, tomatoes and zucchini).
- Of course, it tastes delicious!
How To Make Prosciutto Wrapped Cod
- Pat the cod fillets dry of any excess moisture with paper towels, then season with some salt and black pepper. Wrap the slices of prosciutto around the cod fillets (two slices per fillet). Ensure that the seam of the prosciutto is underneath the fillets and the two slices of prosciutto are overlapping.
- Grab a baking dish. You don’t need a huge baking dish, just something large enough to hold everything. Place the tomatoes and zucchini in the baking dish, drizzle with olive oil, then sprinkle over some salt, black pepper and thyme. Stir everything together so it’s well coated in the oil and seasoning.
- Place the prosciutto wrapped fish on top of the tomatoes and zucchini.
- Bake until the fish is cooked through and the tomatoes and zucchini are tender. (Full recipe ingredients and instructions are in the recipe card below.)
When Is Cod Cooked?
Basically, once cooked, the fish fillets should be opaque and flake easily when prodded with a fork.
However, since the cod fillets are wrapped in prosciutto, it’s unlikely that you’ll want to peel it off to check if it’s cooked through. Therefore, an instant-read food thermometer is a handy tool to have to check for doneness.
In Canada, the recommended minimum internal cooking temperature for fish is 158 degrees Fahrenheit. In the United states, the recommended minimum internal cooking temperature for fish is 145 degrees Fahrenheit.
Can I Use Another White Fish?
Absolutely! You can use haddock or halibut instead. Just keep in mind that varieties of fish can vary. Simply cook until the fish reaches the recommended minimum internal cooking temperature.
Add More Flavour
If you want to add another element of flavour, before baking, add a little dollop of pesto over top of the prosciutto wrapped cod fillets (or smear some over the fish before wrapping in prosciutto).
What To Serve With It
If you want to make things more substantial, this prosciutto wrapped cod recipe pairs lovely with a green salad, crispy potato wedges, panko parmesan crusted asparagus or simply some crusty garlic bread.
More Easy Cod Recipes
If you make this prosciutto wrapped cod recipe, be sure to leave a comment below!
Prosciutto Wrapped Cod Recipe
Ingredients
- 2 (5-ounce) cod fillets (boneless and skinless)
- 4 slices prosciutto, about 10 grams per slice
- ½ teaspoon salt, divided
- ½ teaspoon black pepper, divided
- 1.5 tablespoon olive oil, divided
- 1 pint grape tomatoes, about 2 cups
- 1 small zucchini, about 2 cups (I like to partially peel, leaving a little peel on)
- 1 tablespoon chopped fresh thyme leaves, or 1 teaspoon of dried thyme
- Lemon wedges, for serving (optional)
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Pat cod fillets dry of excess moisture with some paper towels and sprinkle with ¼ teaspoon each of salt and black pepper.Note: Salt is optional here. If you want to omit, that's okay, as the prosciutto itself is salty.
- Wrap the prosciutto around the cod fillets (two slices per cod fillet). Ensure that the seam of the prosciutto is underneath the fillets and the two slices of prosciutto are overlapping.
- Place the grape tomatoes and zucchini in a 8-inch x 8-inch baking dish. Drizzle with 1 tablespoon of olive oil, thyme and remaining ¼ teaspoon each of salt and black pepper. Stir.
- Place the prosciutto wrapped cod fillets over top of the tomato and zucchini mixture. Drizzle the remaining ½ tablespoon of olive oil over the cod fillets.
- Bake for 20 to 25 minutes or until the cod fillets are cooked through, are opaque and flake easily with a fork (insert the tines of a fork into the thickest part of the fish at an angle and twist gently; it should flake easily). Cook time can vary, depending on the thickness of the fillets, etc.Note: Since the cod fillets are wrapped in prosciutto, the best way to ensure they are cooked through is to use a digital instant read food thermometer. In Canada, it is recommended that the cod fillets reach a minimum internal cooking temperature of 158 degrees Fahrenheit. In the United States, it is 145 degrees Fahrenheit.
- Serve with lemon wedges. Enjoy!
Nutrition estimate (if provided) is based on 1 Serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.
Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!
