Prosciutto Wrapped Cod with Sautéed Kale
Prosciutto Wrapped Cod with Sautéed Kale
A simply elegant cod preparation, but the prosciutto really shines here!
Ingredients
- 1 lb cod fillet
- 1/4 lb Prosciutto, sliced thinly
- Fresh ground pepper for seasoning
- 2 cups of kale, leaves torn, stems removed
- 1 tbsp lemon juice
- Salt, pepper, garlic salt for seasoning
Directions
- Step 1 Preheat the oven/broiler to 400
- Step 2 Rub the cod thoroughly with olive oil and season with pepper generously on both sides.
- Step 3 Layer the prosciutto on the bottom of a baking sheet and place the cod on top. Wrap each slice of prosciutto up around the cod. Flip the cod so the seam side of the prosciutto is down on the baking sheet.
- Step 4 Cook in the oven for 12-15 minutes, depending on the thickness of the fish. The prosciutto should start to crisp up.
- Step 5 While the cod is cooking, heat 1 tbsp olive oil, saute the kale over medium-low heat. Season with salt pepper and garlic salt as you cook. Once the kale is wilted and starting to crisp, remove from heat, (about 5 minutes). Dress with lemon juice and serve with the cod.
Cod isn’t usually my go to fish, but I’m a sucker for wrapping anything with prosciutto. Having to live 9 months without cured meats when I was pregnant was torture! I swear, giving up certain foods was way harder than giving up wine. (Never thought I’d hear myself say that..) In any case, cod must have been on sale this day, because I was racking my brain for things to do with it and then suddenly remembered seeing this (or something similar) on an episode of MasterChef and it was decided. There was no way we could go wrong with cod wrapped in prosciutto. We had some kale from the farmers market left over from the weekend so I threw that on the stove while the cod was baking knowing it would be a good compliment to the dish. The prosciutto is obviously the star here! Look how it’s glistening (and props to Marc for the beautiful wrapping job!):
It’s a very simple preparation and all I’d note that was when I made it the first time, I over-salted the fish. As a rule of thumb, we’re usually pretty heavy handed when we season (we just love that extra burst of flavor), but that really isn’t necessary for this recipe. The prosciutto is salty enough in itself, you do not need to salt the fish as well (duh! I should have connected the dots). We love salt so it wasn’t necessarily a bad thing, but there’s no need to go overboard.
