Prosciutto-Wrapped Cod with Lemony Spinach

Prosciutto-Wrapped Cod with Lemony Spinach


Coming up with new recipes can be a challenge. I’ll normally look for something and then tweak it for my family. Adding garlic and hots are pretty common as well as adjusting portion sizes.

Here’s one I made recently. By adding one special ingredient, this dish transforms a boring meal into something elegant. It’s the paper-thin prosciutto&8212;salt-cured Italian ham—dress up cod and then it’s served along side sautéed spinach and some oven roasted potatoes.


The cod I had was fairly thin and cooked in no time.


I’m always amazed at how greens shrink down. When I started, the pan was overflowing. Just a few minutes later, it was next to nothing! I did have to pour out some of the liquid otherwise it would of taken me another 15 minutes to cook.


Below, the cod is ready to go into the oven.



Prosciutto-Wrapped Cod with Lemony Spinach
Prosciutto-Wrapped Cod with Lemony Spinach
Serves: 2 servings
  • 2 skinless cod fillets, (6 to 8 ounces each)
  • 2 thin slices prosciutto (2 ounces total)
  • 1 tablespoons plus 1 teaspoon olive oil
  • 12 ounces Baby Spinach (1 bag)
  • 1½ lemons, 1 juiced and ½ cut into wedges
  1. Heat broiler, with rack set 4 inches from heat. Season cod with salt and pepper. Depending on your cod you can either wrap 1 slice prosciutto around each fillet or, as in my case, lay the slice on top of the fillet; rub with 1 teaspoon oil, and place, seam side down, on a broilerproof baking sheet. Broil until prosciutto is browned and fish is opaque throughout, 8 to 12 minutes.
  2. Meanwhile, in a large skillet, heat remaining 2 tablespoons oil over medium. Add as much spinach as will fit in skillet; season with salt and pepper. Cook, tossing and adding more spinach as there is room, until wilted and tender, 4 to 6 minutes. Sprinkle with lemon juice; toss to combine. Serve cod with spinach and lemon wedges.



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