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.
- 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
- 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.
- 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.