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Roast Cod Wrapped in Prosciutto with Cherry Tomatoes

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I’ve made this dish for family and romantic dinners with my hubby. The prosciutto gives the flaky cod great flavor. Wrapping the cod in prosciutto keeps the fish moist and succulent.

It looks super fancy, but is very easy. My sister Tanya showed me how to make this.  I give it two thumbs up!

Ingredients for Roast Cod:

2 Thick skinless cod fillets (together weighing at least 1 1/2 pounds)
3 oz Prosciutto (1/4 pound), thinly sliced
14 oz Cherry tomatoes on the vine
5 Tbsp Olive oil
Salt and ground black pepper

How to Make Roast Cod Wrapped in Prosciutto:

Preheat the Oven to 425°F.
1. Pat dry the cod fillets with paper towels and remove any stray bones.

2. Place one filet in an oven proof dish and drizzle 1 Tbsp olive oil over it. LIGHTLY salt and pepper. Don’t over-season, since the prosciutto provides plenty of salty flavor.

3. Place the second filet on top with the thick end on top of the thin end of the lower filet. This creates an even shape. Wrap the two stacked fillets with prosciutto, overlapping slightly as you go.

4. Add the tomatoes to the dish (even the ones that got loose from the vine). Season the fillet and tomatoes LIGHTLY with salt and pepper and drizzle with the remaining oil.

Roast Cod

5. Roast cod in the oven for 35 minutes. The fish should easily flake when pierced with a fork. Carefully slice the cod and serve the tomatoes on the side. Generously spoon the cooking juices over the fish and enjoy!

Notes:

I paired this roast cod with buttered orzo (a rice-shaped pasta). It was scrumptious!
I usually use frozen fish filets. Cod can get pricey depending on the season. I bought in January at $4.98/pound and that seemed high to me.

Roast Cod Wrapped in Prosciutto with Cherry Tomatoes

5 from 1 vote
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $12-$14
Servings: 4

Ingredients

  • 2 Thick skinless cod fillets
  • 3 oz Prosciutto 1/4 pound, thinly sliced
  • 14 oz Cherry tomatoes on the vine
  • 5 Tbsp Olive oil
  • Salt and ground black pepper

Instructions

Preheat the Oven to 425°F.

  1. Pat dry the cod fillets with paper towels and remove any stray bones.
  2. Place one filet in an oven proof dish and drizzle 1 Tbsp olive oil over it. LIGHTLY salt and pepper. Don't over-season, since the prosciutto provides plenty of salty flavor.
  3. Place the second filet on top with the thick end on top of the thin end of the lower filet. This creates an even shape. Wrap the two stacked fillets with prosciutto, overlapping slightly as you go.
  4. Add the tomatoes to the dish (even the ones that got loose from the vine).
  5. Season the fillet and tomatoes LIGHTLY with salt and pepper and drizzle with the remaining oil.
  6. Roast in the oven for 35 minutes. The fish should easily flake when pierced with a fork.
  7. Carefully slice the cod and serve the tomatoes on the side. Generously spoon the cooking juices over the fish and enjoy!

Recipe Notes

Notes: I paired this with buttered orzo (a rice-shaped pasta). It was scrumptious! I usually use frozen fish filets. Cod can get pricey depending on the season. I bought in January at $4.98/pound and that seemed high to me.

 

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Inna
    September 1, 2017

    Hi Natasha,
    First of all, thank you for all your amazing recipes!! When I got married a little over 6 years ago, my friend told me about your website… and since then I’ve been cooking just from your site. Thanks to you, my family thinks I’m an amazing cook! Lol 🙈 there hasn’t been a recipe that we didn’t liked.
    Everything is 🌟🌟🌟🌟🌟!!!
    So yesterday, my in laws brought us some white fish fillets… I don’t know what kinda fish it is. It’s very thick and cut into 3″x5″ pieces. I came across this recipe and wanna give it a try. If I wrap each fillet individually do you think the baking time would be less? Reply

    • Natasha
      natashaskitchen
      September 1, 2017

      Hi Inna, I’m so happy to hear you are enjoying our recipes! That’s awesome and thank you for sharing that with us :). It is difficult to say since I don’t know what kind of fish it is, but I think it’s worth an experiment! I would probably stay with the same baking time to test it out. Let me know how it goes. Reply

  • Tatyana
    May 30, 2017

    Hi Natasha! Thanks for sharing awesome recipes. Just wanted to point out that orzo is a rice-shaped pasta…not pasta shaped rice. Just wanted to mention that so you could clarify for future readers. Feel free to delete this comment after reading it! Blessings! Reply

    • Natasha
      natashaskitchen
      May 30, 2017

      Oh dear! I’m laughing at myself right now! Major typo. ha ha!! Thank you for pointing that out. I always appreciate it!! 🙂 God bless you my friend! Reply

  • Maria T
    September 17, 2015

    It is the first receipt from your website that I didn’t like. The cod was way too dry Reply

    • Natasha
      natashaskitchen
      September 17, 2015

      Oh no! I’m sorry to hear that :(. Did you wrap your cod the same way without big gaps? The prosciutto helps to seal in the moisture. Also, were your cod pieces smaller? Thinner strips of cod would call for less baking time. I hope that helps. Reply

  • Tim
    April 19, 2014

    I substituted fresh local rock fish in place of cod. It was wonderful! Rock fish is similar to sea bass. Reply

    • Natasha
      natashaskitchen
      April 19, 2014

      Mmmm that sounds good! Makes me want to live closer to the ocean to have access to fresh fish! Reply

  • LILY
    October 1, 2012

    When did you put the proscuitto around the fish? I do not see that in the recipe 🙁 Reply

    • Natasha
      natashaskitchen
      October 1, 2012

      Oh gosh, sorry. It’s at the end of step 3. Reply

  • Liliya
    February 24, 2012

    So you wrap prosciutto around fish? I’ve never tried prosciutto. Having VIP in few days want to make something special. Does the fish have that fishy smell or prosciutto gets it out? When hubby goes fishing I usually marinade fish in lemon juice with water and it gets that smell out. Just wondering and how would tilapia work for this recepie? Sorry too many questions 🙁 Reply

    • Natasha
      natashaskitchen
      February 24, 2012

      I haven’t tried tilapia. I love the cod because it is very flaky when cooked and the prosciutto makes it taste great. I never had trouble with fishy smelling cod and I’ve purchased it at Winco. Reply

  • Veronica
    January 14, 2010

    I love this idea and hope to try it soon. I’ve never had prosciutto before–can you believe it?! Reply

    • January 14, 2010

      Really? Its sooo good. I went to a new restaurant called Tucanos with my husband. They had prosciutto at the buffet. I felt like a kid in a candy store. I sneak pieces out of the fridge when we have it and eat it just as is. Its addictive to me. Reply

      • Veronica
        January 14, 2010

        I have only seen it for sale once at Sam’s Club and if I remember correctly, it was quite pricey. I convinced myself that bacon would suffice. Now we no longer have a Sam’s Club membership but I’ll keep an eye out for it. I really want to try it! Reply

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