Roasted Prosciutto Wrapped Cod Loin Recipe

Prepare the Cod Loin

Preheat your oven to 400°F (200°C). Pat the cod loins dry with a paper towel to remove any excess moisture. Lightly season with salt and freshly ground black pepper.

Wrap with Prosciutto

Take 2 to 3 slices of prosciutto per cod loin (depending on size). Lay the prosciutto slices slightly overlapping on a cutting board, then place the cod loin in the center. Wrap the prosciutto around the cod to encase it completely.

Roast the Cod

Place the wrapped cod loins on a parchment-lined baking tray, seam-side down. Roast in the preheated oven for 12–15 minutes or until the prosciutto is crispy and the cod is opaque and flakes easily with a fork.

Prepare the Vegetables

Thinly slice one fennel bulb using a mandoline or sharp knife. Shave half of a small red onion into thin slices. Cut a variety of heirloom tomatoes into bite-sized pieces or wedges.

Make the Dressing

In a small bowl, whisk together 2 tablespoons of extra virgin olive oil and 1 tablespoon of wine vinegar. Season with a pinch of salt and freshly cracked black pepper to taste.

Assemble the Salad

In a large mixing bowl, combine the shaved fennel, red onion, and heirloom tomatoes. Drizzle the dressing over the top and gently toss to combine. Let the salad sit for 5–10 minutes to allow flavors to meld.

Place a generous spoonful of the tomato, fennel, and onion salad in the center of each plate. Top with a roasted prosciutto-wrapped cod loin. Drizzle any pan juices or extra dressing around the plate. Serve immediately.