If you’re craving a dish that feels both indulgent and effortlessly elegant, this Baked Cod Wrapped in Prosciutto with Cherry Tomatoes Recipe is your new go-to. The tender, flaky cod wrapped in salty, crispy prosciutto pairs beautifully with the burst of juicy cherry tomatoes roasted to perfection. Each bite delivers a harmonious play of textures and flavors, making it perfect for a special dinner or an impressive weeknight treat. I promise, once you try this recipe, it will become a cherished favorite in your kitchen.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the quality of each ingredient. Every element brings its own magic, from the silky cod filet to the savory prosciutto, and the sweet tang of cherry tomatoes, all elevated by the rich olive oil and a sprinkle of salt and pepper.
- 2 lb cod filet: Choose a fresh, thick filet for that perfect flaky texture.
- 6 oz prosciutto: Thinly sliced to wrap around the fish for a crispy, flavorful crust.
- 16 oz cherry tomatoes: Their natural sweetness intensifies when roasted, balancing the saltiness of the prosciutto.
- 4 Tbsp extra virgin olive oil: Adds richness and helps everything roast beautifully.
- Salt: Enhances all the natural flavors without overwhelming.
- Black pepper: Brings a subtle heat and depth to the dish.
How to Make Baked Cod Wrapped in Prosciutto with Cherry Tomatoes Recipe
Step 1: Prepare the Cod
Start by preheating your oven to 425ËšF. Pat the cod filet dry using paper towels to ensure the prosciutto crisps up nicely. Remove any stray bones you find to avoid surprises at the table. Taking this extra care upfront guarantees a perfect texture down the line.
Step 2: Season and Shape the Filet
Place your cod filet on a rimmed baking sheet. Gently fold the thinner edges underneath to create a uniform thickness; this helps the fish cook evenly. Season all sides generously with salt and black pepper, then drizzle each side with 1 tablespoon of olive oil. This step locks in moisture and flavor.
Step 3: Wrap in Prosciutto
Now for the fun part! Lay strips of prosciutto over the entire surface of your cod, overlapping them slightly so there are no gaps. This cleverly ensures each bite has that perfect prosciutto crunch. Tuck the ends underneath the fish—there’s no need to cover completely, but make sure it’s nicely enclosed.
Step 4: Season the Cherry Tomatoes
In a mixing bowl, toss your cherry tomatoes with a light sprinkle of salt and pepper and drizzle with 1 tablespoon of olive oil. Give them a gentle toss to coat evenly. These juicy bursts of flavor will roast alongside your fish, adding vibrant color and sweetness to the plate.
Step 5: Bake to Perfection
Scatter the seasoned tomatoes around the cod on your baking sheet. Bake everything at 425ËšF for about 35 minutes or until the center of the fish reaches 145ËšF with an instant-read thermometer and flakes easily. Once out of the oven, let the fish rest for 5 minutes before slicing with a serrated knife and spooning those luscious pan juices over each portion.
How to Serve Baked Cod Wrapped in Prosciutto with Cherry Tomatoes Recipe
Garnishes
Adding fresh herbs like chopped parsley or basil over the top just before serving brightens the dish beautifully. A light squeeze of lemon juice adds a refreshing zing that perfectly complements the rich prosciutto and sweet tomatoes.
Side Dishes
Consider serving this dish alongside roasted asparagus, creamy mashed potatoes, or a simple arugula salad dressed with lemon vinaigrette. These sides keep things fresh without competing with the star of the meal.
Creative Ways to Present
For an impressive presentation, serve the cod on a rustic wooden board garnished with whole roasted cherry tomatoes and sprigs of fresh herbs. Another idea is plating individual portions over a bed of herbed quinoa or couscous for a colorful, restaurant-worthy look.
Make Ahead and Storage
Storing Leftovers
Leftover baked cod wrapped in prosciutto with cherry tomatoes stores well in an airtight container in the refrigerator for up to 2 days. Keep the prosciutto-covered fish and tomatoes together to preserve their combined flavors and moist texture.
Freezing
While you can freeze the cooked fish and tomatoes, be aware that prosciutto’s crispiness will soften. Wrap the portions tightly in plastic wrap and foil before freezing for up to 1 month. Thaw overnight in the fridge before reheating gently.
Reheating
To reheat, place the fish and tomatoes on a baking sheet and warm in a 350ËšF oven for about 10-15 minutes. This method helps revive the prosciutto’s texture better than a microwave, keeping your leftovers tasty and satisfying.
FAQs
Can I use another type of fish instead of cod?
Absolutely! White, firm-fleshed fish like haddock or halibut work well. Just make sure the filet is thick enough to hold up to baking wrapped in prosciutto.
Is it necessary to remove the bones from the cod?
Yes, removing bones ensures a pleasant, hassle-free eating experience. You can use tweezers to carefully extract any stray bones before cooking.
What if I don’t have cherry tomatoes? Can I use grape tomatoes?
Grape tomatoes are a perfect substitute and will roast just as beautifully, providing that same burst of sweet juiciness beside your fish.
Can I prepare this dish ahead of time?
You can assemble the wrapped cod and seasoned tomatoes a few hours before baking and keep them refrigerated. Just bake fresh when you’re ready to serve to maintain crispness and flavor.
How do I know when the cod is perfectly cooked?
Use an instant-read thermometer to check for 145ËšF in the thickest part of the filet. The fish should flake easily with a fork and look opaque throughout.
Final Thoughts
I truly hope you give this Baked Cod Wrapped in Prosciutto with Cherry Tomatoes Recipe a try because it’s a guaranteed crowd-pleaser that brings effortless elegance to your table. Every step of the way is rewarding, and the final result is a dish that’s as delicious as it is beautiful. Happy cooking and bon appétit!
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Baked Cod Wrapped in Prosciutto with Cherry Tomatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
This Baked Cod Wrapped in Prosciutto with Cherry Tomatoes is a flavorful and elegant seafood dish perfect for dinner. The tender cod filet is wrapped in savory prosciutto, adding a crispy texture and salty kick, while roasted cherry tomatoes provide a burst of sweetness and acidity. Baked to perfection and finished with rich pan juices, it’s a simple yet impressive meal ideal for family dinners or special occasions.
Ingredients
Fish and Prosciutto
- 2 lb cod filet (choose a 2 to 2 1/2 lb piece)
- 6 oz prosciutto
- Salt, to taste
- Black pepper, to taste
- 4 Tbsp extra virgin olive oil
Vegetables
- 16 oz cherry tomatoes (or grape tomatoes)
Instructions
- Preheat and prepare cod: Preheat the oven to 425ËšF. Pat dry the cod fillets thoroughly with paper towels and carefully remove any stray bones to ensure a smooth texture when cooked.
- Season and shape filet: Place the cod filet on a rimmed baking sheet. Fold the thin sides over the filet to form a uniform thickness. Season all sides generously with salt and black pepper, then drizzle about 1 tablespoon of olive oil over each side to keep it moist during baking.
- Wrap with prosciutto: Lay strips of prosciutto over the entire surface of the cod, overlapping each slice to cover as much of the fish as possible. Tuck the ends underneath the filet to secure, leaving the edges slightly exposed for crisping.
- Prepare tomatoes: In a mixing bowl, add the cherry tomatoes, season lightly with salt and pepper, and drizzle with 1 tablespoon of olive oil. Toss gently to coat evenly.
- Bake the dish: Arrange the seasoned tomatoes around the prosciutto-wrapped cod on the baking sheet. Place in the preheated oven and bake at 425ËšF for 35 minutes, or until the thickest part of the cod reaches an internal temperature of 145ËšF and flakes easily with a fork.
- Rest and serve: Remove from the oven and let the fish rest for 5 minutes. Use a serrated knife to slice into portions and spoon the flavorful pan juices and roasted tomatoes over each serving for a delicious finish.
Notes
- Ensure the cod is completely dry before seasoning to help the prosciutto crisp during baking.
- If you prefer, substitute cherry tomatoes with grape tomatoes or halved roma tomatoes for a different texture.
- Adjust seasoning according to your taste, but keep in mind prosciutto is naturally salty.
- Use an instant-read thermometer to check doneness for best results.
- Serve with crusty bread or a fresh green salad to complement the dish.
