Baked Cod in Prosciutto
Baked Cod in Prosciutto with cherry tomatoes literally has three main ingredients plus salt, pepper, and olive oil. It’s the easiest baked cod recipe.
This post may contain affiliate links. Read my disclosure policy.
We love seafood in our home and some of our fish recipes like Baked Salmon with Garlic and Dijon and Fish Tacos have become internet famous! Fish is a lean, nutritious protein and is a great choice for dinner.
Why You’ll Love this Baked Cod Recipe
Prosciutto wrapped cod looks super fancy but is very easy. My sister Tanya showed me how to make this roasted cod years ago and it’s one of our favorite ways to prepare cod.
I’ve made this dish for my large family and cut the recipe down for a romantic dinner for two. The prosciutto seals in the juicy, flaky cod and gives it an irresistible crisp and salty exterior. Wrapping the cod in prosciutto keeps the fish moist and succulent.
Ingredients for Roast Cod
You can easily scale this recipe down by half to feed a smaller crowd.
- Cod Filet – 1 large or 2 smaller fillets, weighing a total of 2 to 2 1/2 lbs. 2 Thick skinless cod fillets (together weighing at least 1 1/2 pounds).
- Prosciutto – You will need 6 oz (about 8-10 slices) of prosciutto. It’s much easier to separate sliced prosciutto when it has those little papers between the slices. You’ll need enough to cover the fish, overlapping the layers so they don’t slide apart.
- Tomatoes – Grape tomatoes or cherry tomatoes work well. If you can find cherry tomatoes on the vine, they look great on a serving platter. We used 16 oz cherry tomatoes Don’t use too many or they will create too much juice in the pan.
- Olive oil – use extra virgin for more flavor.
- Salt and pepper – added to taste.
How to Buy Cod
You can use fresh or frozen cod fillets. Cod is usually sold in filets or can be cut into steaks if the fish was larger. For this recipe, buy fillets as they are easier to wrap in prosciutto.
- Where to Buy: We buy wild-caught cod at Costco which costs about $8 per pound. Pricing can vary by season.
- Fresh Cod: If using fresh or previously frozen cod, avoid re-freezing. I usually use frozen fish fillets. Cod can get pricey depending on the season.
- Frozen Cod: be sure to fully thaw before baking so the fish bakes evenly. Pat dry thoroughly with paper towels to remove excess moisture
How to Bake Cod in Prosciutto
- Preheat the Oven to 425°F. Pat dry the cod fillets thoroughly with paper towels and remove any bones if present.
- Place filet on a rimmed baking sheet. Fold in the thin sides to create a uniform thickness filet. Season both sides with salt and pepper and drizzle each side with 1 Tbsp olive oil.
- Place strips of prosciutto over the cod, tucking it underneath and overlapping the layers as you go. You can leave the ends partially open.
- Place tomatoes in a mixing bowl and season lightly with salt and pepper, drizzle with 1 Tbsp oil, and toss to combine.
- Add tomatoes to the baking dish and bake at 425˚F for 35 minutes or until the center of the fish reaches an internal temperature of 145˚F on an instant thermometer.
Pro Tip: If using 2 smaller cod filets, season each filet then stack them on top of each other with opposite ends touching to create a uniform thickness.
Cod pairs well with just about anything. It’s so good with cooked pasta – just toss the roasted tomatoes with some cooked spaghetti. We also love to pair baked cod with:
I hope you love this baked cod recipe. Wrapping the fish in prosciutto results in a juicy, tender center and you’ll love those tasty big pieces of flaky cod.
Baked Cod Wrapped in Prosciutto with Cherry Tomatoes
Flaky and juicy baked cod wrapped in prosciutto and roasted together with juicy cherry tomatoes on the vine.
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.
*Note: Nutrition label assumes 1 tsp salt and 1 tsp black pepper used in the full recipe.