Cod Baked With Prosciutto

By Nigella Lawson

Updated July 7, 2015

  • Michael Kraus for The New York Times
Media 1 of 1
Total Time
20 minutes
Rating
5(999)
Comments
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Cod with prosciutto and lentils is one of my favorite dinner party standbys. You can brush the cold cod fillets with a little melted butter and wrap them in the prosciutto a few hours before you want to cook them. Just let them sit in the fridge, and remember to bring them to room temperature before brushing with a little more butter and cooking. Arrange the lentils on a large dish, place the fish on top and garnish with some freshly chopped parsley if you wish.

Featured in: AT MY TABLE; Cod That Speaks Italian

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Ingredients

Yield:6 servings

  • 6 (6-ounce) skinless cod fillets

  • 2 tablespoons butter, melted

  • Salt and black pepper

  • 8 ounces prosciutto di Parma (about 16 large slices)

  • French lentils with garlic and thyme, for serving (optional; see recipe)

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

6 grams carbs; 118 milligrams cholesterol; 301 calories; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 9 grams fat; 1 gram fiber; 1443 milligrams sodium; 46 grams protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 400 degrees. Line a baking sheet with a nonstick liner or aluminum foil.

  2. Step 2

    Brush cod fillets with butter, and season with salt and pepper. Wrap each in a slice or two of prosciutto, leaving ends of fillets unwrapped. (If slices tear or are narrow, more than two may be used to wrap each fillet.) Brush with butter again, and place on baking sheet.

  3. Step 3

    Bake fish until firm and white at unwrapped ends, 10 to 12 minutes. Carefully remove from baking sheet, and, if desired, place each fillet on a bed of lentils.

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Ratings

5 out of 5
999 user ratings
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Comments

Stephen

This made for a very nice dinner. But if you follow the directions explicitly as I did, including the companion recipe for lentils, beware: You will wind up with a mess of lentils, much more than you need for even six servings of the fish. Either cut back on the quantities, or have some plans for leftover lentils.

brooklynjen

quick & delicious. I served over peas cooked with mint & scallions.

Lauren

Be sure to salt and pepper cod generously before wrapping; the prosciutto isn't salty enough. Very light and delicious; served over lentils cooked with onion greens and elephant garlic.

Erin Bueno de Mesquita

My husband and I enjoyed this dish the first night exactly as written including the lentils, but I felt that something herbal and acidic would be really nice with the richness of the lentils and prosciutto. The second night I made a chermoula with lemon juice, parsley, cilantro, cumin, coriander, sweet paprika, garlic, salt, olive oil, and a little red pepper. I put about a tablespoon on the lentils and also drizzled it on the fish. We loved it with the added acidity!

Paul in Ontario

An easy recipe that absolutely punches above its weight. What a treat.

Saul

The lentil part was delicious and I gave the separate recipe five stars. In this recipe, the prosciutto totally killed the cod. Unforgivable.

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