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Fast & Easy Dinner: Prosciutto-Wrapped Cod With Spinach

Fast & Easy Dinner: Prosciutto-Wrapped Cod With Spinach

In between attending holiday parties and making edible gifts, I've been laying off the heavy meals, opting regularly for fish instead.

This dinner of cod wrapped in cured Italian ham looks both light and filling at the same time. Since white fish tend to be mild in taste, I'm looking forward to the boost of flavor that paper-thin prosciutto will provide.

Adding a side of spinach with a lemony kick will help me put a meal on the table in less than half an hour — which leaves time for last-minute holiday shopping! To make this dish,


Prosciutto-Wrapped Cod With Spinach

Prosciutto-Wrapped Cod With Spinach

Prosciutto-Wrapped Cod With Spinach


  1. 4 skinless cod fillets (6 to 8 ounces each)
  2. 4 thin slices prosciutto (2 ounces total)
  3. 2 tablespoons plus 1 teaspoon olive oil
  4. 3 to 4 bunches flat-leaf spinach (2 1/2 pounds total), thick stems removed
  5. 2 lemons, 1 juiced and 1 cut into wedges


  1. Heat broiler, with rack set 4 inches from heat. Season cod with salt and pepper. Wrap 1 slice prosciutto around each 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.
  2. 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.

Serves 4.

Around The Web
Join The Conversation
IdeaOfOrder IdeaOfOrder 6 years
It was easy to make and so yummy!
tlsgirl tlsgirl 8 years
Just made this tonight - it was super simple, but I added a little extra salt because the fish was so mild.
Smacks83 Smacks83 8 years
You are making me so happy at I am no longer a vegetarian!
tlsgirl tlsgirl 8 years
This looks so good! I might have to make this tonight.
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