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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.

A plate with roasted cod wrapped in prosciutto with cherry tomatoes

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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.

slices of baked cod covered in prosciutto

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.
Slices of prosciutto on parchment paper

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
Wild Cod filet on baking sheet with tomatoes and prosciutto

How to Bake Cod in Prosciutto

  1. Preheat the Oven to 425°F. Pat dry the cod fillets thoroughly with paper towels and remove any bones if present.
  2. 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.
  3. Place strips of prosciutto over the cod, tucking it underneath and overlapping the layers as you go. You can leave the ends partially open.
  4. Place tomatoes in a mixing bowl and season lightly with salt and pepper, drizzle with 1 Tbsp oil, and toss to combine.
  5. 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.

Step by step how to bake cod with prosciutto and cherry tomatoes

Serve With:

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:

Cod served on a platter as a main course

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

5 from 5 votes
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Prosciutto cod recipe

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

Author: Natasha Kravchuk
Skill Level: Easy
Cost to Make: $30-$35 (Varies by Season)
Keyword: baked cod, prosciutto wrapped cod
Cuisine: American
Course: Main Course
Calories: 254 kcal
Servings: 8 people

Ingredients

  • 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

Instructions

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

  2. 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.

  3. 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.

  4. Place tomatoes in a bowl, season lightly with salt and pepper, and drizzle with 1 Tbsp olive oil. Toss to combine.

  5. 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.

Recipe Notes

*Note: Nutrition label assumes 1 tsp salt and 1 tsp black pepper used in the full recipe. 

Nutrition Facts
Baked Cod Wrapped in Prosciutto with Cherry Tomatoes
Amount Per Serving
Calories 254 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 4g25%
Trans Fat 1g
Cholesterol 63mg21%
Sodium 499mg22%
Potassium 637mg18%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 23g46%
Vitamin A 332IU7%
Vitamin C 14mg17%
Calcium 27mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Natasha Kravchuk

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 and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Katie
    March 30, 2021

    Absolutely love this pairing of cod and prosciutto. Such an incredible combo!

    Reply

  • Beth
    March 30, 2021

    This looks so delicious and very tasty! My hubby and I are going to absolutely love this recipe! So excited!

    Reply

    • Natasha
      March 30, 2021

      Thank you Beth! I hope it becomes a new favorite baked cod recipe for you!

      Reply

  • Lisalia
    March 30, 2021

    Thanks for ALL your awesome recipes. This one is right up there with my favorites. Always excited to try something new and this cod was so delicious. Thanks Natasha!

    Reply

    • Natashas Kitchen
      March 30, 2021

      Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles

      Reply

  • 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

    • natashaskitchen
      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

        • Aigul
          April 1, 2021

          If you have ALDI stores close by that’s where I get proscutto. It’s cheap like 3$ per pack and delicious! Other stores are carry it at such a bigger price

          Reply

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