Cod Baked With Prosciutto Recipe (2024)

This made for a very nice dinner. But if you follow the directions explicitly as I did, including the companion recipe for lentils, beware: You will wind up with a mess of lentils, much more than you need for even six servings of the fish. Either cut back on the quantities, or have some plans for leftover lentils.

quick & delicious. I served over peas cooked with mint & scallions.

Be sure to salt and pepper cod generously before wrapping; the prosciutto isn't salty enough. Very light and delicious; served over lentils cooked with onion greens and elephant garlic.

This was super easy to make and can easily be a weeknight meal with a fancier feel then a typical weeknight meal. I paired it with the lentils and they paired really nice together. I sautéed some Kale that I added to the lentils for a little more veg. The lentils were really good and I plan on making them using this recipe more often. I couldn't find cod so I used halibut and it was delicious. I would go light on salting the fish since prosciutto can be salty.

This dish was very good. Make the lentils ahead and it's even faster to get on the table.

Made this tonight and loved it. Spritzed the fillets with some white wine and added some snipped fresh chives and it was delicious. Serviced it on some farro and steamed kale and leeks.

One doesn't soak lentils; they're not kidney beans. The "mess" they make is what one eats. Canned lentils taste tinny to me and have too much salt.

Served with fried leftover yellow rice, green beans and carrots, tomatoes and whole roasted cauliflower with almond herb dressing. Good combo.

Agree with David. There's hardly anything as easy to cook as lentils, and most varieties are ready in 15-20 minutes.

The fish was OK, but is missing something. Next time, I might include some chopped herbs and garlic inside the prosciutto wrapper.

Very good with the prosciutto. Unfortunately I didn’t have enough so I tried to fake it with regular ham slices. Not as good.Didn’t feel like lentils so I sautéed some bitter greens, worked out well.Easy and will make again.

Mine didn't look as pretty but was very tasty. Great with the lentils and I liked having the leftover lentils for extra meals.

Absolutely love this recipe. It does make a lot of lentils, but you can always freeze what you can't use.

Made as written with the lentils. Excellent!!! We love lentils so leftovers will be mixed with a rice pilaf.

Made this with broccoli, cooked 40 minutes, served on rice. Otherwise as written. Excellent!!!

Pretty flavorless. Don’t make again

This is a delicious recipe. I made it twice--once with halibut and once with cod. I'm not a huge cod fan, but the cod was actually much better. The halibut overcooked before the prosciutto got crispy enough, whereas the cod was perfectly cooked after 12 minutes. Served it at a dinner party over the suggested lentils and it was a huge hit.

I’ve made this twice now and have enjoyed it. The second time I wrapped with two slices of prosciutto and found that to be bit too much and adds a little more salt than needed, so stick with one slice if that does it. Otherwise a big hit in our house

Quick and easy. We used tilapia cause we are on the cheap. I think a little lemon would go a long way. Made the lentils (seriously you will have mountains of lentils with that recipe) and made a Greek yogurt lemon sauce with honey and rosemary for the side and to add some brightness

2nd time I made this, but used the lentils: wow!! I tossed in a cube of vegetable bouillon with the 6 cups of water for the lentils. This will definitely be on our rotation for cod or rockfish.

This was delicious but the fish was not seasoned enough. I was wary of over-salting because of the prosciutto but you really do need to salt the fish well on all sides and let it sit for 30 minutes or so to let it penetrate. The lentils are optional, in my opinion. It is a good stand alone fish recipe. I paired it with Alison Roman's broccolini with carmelized lemons. A perfect match.

I made this (and the lentils) per the recipe with Mark Bittman's chocolate soufflé for dessert. Felt like I was in a French bistro!

I made this last night. The cod was flaky and delicate which made it challenging to slice through the prosciutto for the perfect bite. The textures of the two were not in sync. Make sure to provide sharp steak knives to avoid crushing the fish. That said, the flavors were enjoyable. The best thing on the plate were the lentils…delicious!

It's okay but I'd add more salt and pepper, lots more. And also mint or green onions at the end to brighten up the flavor profile.

Made this with halibut and found it to be bland, even though using speck a smoke prosciutto. Used farro instead of lentils and they might not have picked up the aromatic flavors as lentils.

Made twice, summer 2021. Delicious! Nice dinner for company. Impressive and relatively easy. Served with the lentils, sautéed spinach, and corn salad. Beautiful plate.

This is one of my favourite dinner party dishes, as I recall having it years ago at a Soho restaurant called Bistro Bruno. There two large pieces of proscuitto were criss-crossed to completed wrap a square piece of cod. I tuck a sprig of thyme inside the parcel. Cooks in minutes and with lentils its delicious. Haricot vert are a nice addition.