Roasted Prosciutto Cod

Thumbing through old recipes, I came across this one in my archives. It is simple and easy, but elegant. Anyone who has trouble cooking fish cannot go wrong with this recipe. You simply roast it in the over and next thing you know, there is a magnificent dish before you.  I have seen a different version of this on a cooking show, but they grilled it. I prefer roasting the cod with tomatoes to get a moist fish. If you are watching your sodium, like I regularly do, eat this on a day you have previously consumed low sodium dishes. I say this because prosciutto is a cured meat and is high in sodium, but so tasty and adds much flavor to this fish. Everything in moderation is good, and this includes sodium.


1 1/2 lbs skinless cod fillets cut into 4 equal portions
1/4 tsp salt, divided
1/2 tsp black pepper, divided
1 Tbsp thyme leaves, removed from sprigs
1/2 lb prosciutto
2 tomatoes
2 Tbsp olive oil


Preheat oven to 425°. Wash cod, pat dry on paper towels and remove any stray bones. Lightly season with 1/8 tsp salt and 1/4 tsp pepper.

Place fillets in a rimmed baking sheet and drizzle 1 tablespoon oil over fillets. Lightly rub oil on both sides of each fillet. Sprinkle top of each fillet with thyme. Lay prosciutto over each fillet, overlapping the slices to cover the fish in an even layer. Tuck the ends of the prosciutto under the fish.

Slice tomatoes and add to the baking sheet placed between, but close to the fish. Drizzle tomatoes and prosciutto with the remaining oil. Season tomatoes with remaining salt and pepper.

Roast for 20 minutes until the tomatoes are lightly colored and the fish is cooked through.

Serve fish garnished with tomatoes and cooking juices spooned over it.

Nutrition Facts

Servings: 4
Serving size: 1/4 of recipe (9.4 ounces).
Calories 316.59

% Daily Value
Calories From Fat  114.83  36%
Total Fat 12.69g  20%
Saturated Fat 2.75g  14%