Prosciutto Wrapped Cod With Roasted Tomatoes Recipes

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ROASTED COD WITH PROSCIUTTO, CHERRY TOMATOES AND OLIVES



Roasted Cod With Prosciutto, Cherry Tomatoes and Olives image

Another great and up-beat dish from Cosmopolitan. Great for midweek entertaining, but this attractive dish is also tasty enough to grace the table of any dinner party. Serve with potato or green salad or both.

Provided by Pinaygourmet 345142

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

12 ounces cherry tomatoes, halved
2 ounces pitted black olives
2 tablespoons capers, drained and rinsed
1 grated lemon, juice and rind of
2 teaspoons chopped thyme
4 tablespoons extra virgin olive oil
4 (6 ounce) cod fish fillets
4 slices prosciutto
salt and pepper
basil leaves, to garnish

Steps:

  • Combine the tomatoes, olives, capers, lemon rind, thyme and oil in a roasting pan and season with salt and pepper. Fit the cod fillets into the pan, spooning some of the tomato mixture over the fish.
  • Scatter the ham over the top and roast in a preheated oven, 425 degrees F, for 15 minutes. Remove the pan from the oven, drizzle over the lemon juice, cover with foil and let rest for 5 minutes.
  • Garnish the cod with basil leaves and serve with new potatoes and a green salad.

Nutrition Facts : Calories 295.8, Fat 16.4, SaturatedFat 2.3, Cholesterol 73.7, Sodium 348.3, Carbohydrate 5.5, Fiber 1.7, Sugar 2.5, Protein 31.6

BAKED COD WRAPPED IN PROSCIUTTO WITH CHERRY TOMATOES



Baked Cod Wrapped in Prosciutto with Cherry Tomatoes image

Flaky and juicy baked cod wrapped in prosciutto and roasted together with juicy cherry tomatoes on the vine.

Provided by Natasha Kravchuk

Categories     Easy

Time 45m

Number Of Ingredients 6

2 lb cod filet ((2 to 2 1/2 lb filet))
6 oz prosciutto
16 oz cherry tomatoes (or grape tomatoes)
4 Tbsp extra virgin olive oil
salt (or to taste)
black pepper (or to taste)

Steps:

  • Preheat oven to 425˚F. Pat dry the cod fillets with paper towels and remove any stray bones.
  • Place filet onto a rimmed baking sheet and fold the thin sides onto the filet to create a uniformly thick filet. Season all sides with salt and pepper and drizzle each side with 1 Tbsp of olive oil.
  • Place strips of prosciutto over the filet overlapping the slices as you go to avoid any gaps in prosciutto. Tuck the layers underneath the filet. The ends do not need to be fully covered.
  • Place tomatoes in a bowl, season lightly with salt and pepper, and drizzle with 1 Tbsp olive oil. Toss to combine.
  • Add seasoned tomatoes to the baking sheet around the fish and bake at 425˚F for 35 minutes or until the center of the fish reaches 145F on an instant-read thermometer. The fish should be flaky in the thickest part of the filet. Cool for 5 minutes then slice into portions with a serrated knife and spoon pan juices over the slices to serve.

Nutrition Facts : Calories 254 kcal, Carbohydrate 3 g, Protein 23 g, Fat 16 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 63 mg, Sodium 499 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

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