Cod Siciliano Recipe

Preheat the oven to 200°C (400°F).

Pat the cod fillets dry with paper towels. Season each fillet with salt and black pepper on both sides.

Lay a slice of prosciutto on each cod fillet, followed by 2 sage leaves. Press gently to adhere.

Cut the Bel Paese cheese into thin slices.

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the wild mushrooms and sauté for about 5-7 minutes until they are tender and have released their moisture.

Season the mushrooms with a pinch of salt and black pepper. Remove from heat and set aside.

In the same skillet, add the remaining tablespoon of olive oil over medium-high heat.

Carefully place the prepared cod fillets in the skillet, prosciutto side down, and cook for about 4-5 minutes until the prosciutto is crispy.

Flip the fillets over gently and pour the dry white wine into the skillet.

Add the sautéed wild mushrooms on top of the cod fillets and place a slice of Bel Paese cheese on each fillet.

Transfer the skillet to the preheated oven and bake for about 10-12 minutes until the cod is cooked through and the cheese is melted and bubbly.

Remove the skillet from the oven. Serve the cod fillets immediately, drizzled with the pan juices and garnished with additional sage leaves if desired.