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.