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 the beautiful parcels with a little more butter before setting them in the oven to cook for about a quarter of an hour. Arrange the lentils on a large dish, sit the ham-wrapped fish on top and scatter some freshly chopped parsley on top if you wish.
Ingredients
- Six 6-ounce skinless cod fillets
- 2 tablespoons butter, melted
- 8 ounces (about 16 large slices) prosciutto di Parma
- Nutritional Information
Nutritional analysis per serving (6 servings)
230 calories; 7 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams sugars; 40 grams protein; 114 milligrams cholesterol; 1204 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- Heat oven to 400 degrees. Line a baking sheet with a nonstick liner or aluminum foil.
- Brush cod fillets with butter, and 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.
- Bake fish until firm and white at unwrapped ends, about 20 minutes. Carefully remove from baking sheet, and, if desired, place each fillet on a bed of lentils.
25 minutes
Dining and Cooking