This baked cod wrapped in prosciutto is an elegant yet surprisingly simple dinner that feels restaurant-worthy.
The flaky cod stays juicy while the prosciutto turns lightly crisp in the oven, creating a rich and savory low-carb meal.
Why You’ll Love This Recipe
The prosciutto adds incredible flavor while helping keep the cod tender and moist.
Cherry tomatoes become sweet and juicy as they roast alongside the fish.
This recipe is naturally low-carb and packed with protein.
It looks impressive enough for guests but is easy enough for a weeknight dinner.
What You’ll Need (Ingredient Highlights)
Fresh cod filet provides a mild, flaky texture that pairs perfectly with salty prosciutto.
Prosciutto creates a savory outer layer that crisps beautifully while baking.
Cherry tomatoes add freshness and balance to the richness of the fish.
Extra virgin olive oil helps keep everything flavorful and tender.
Pro Tips Before You Start
Pat the cod dry thoroughly so the prosciutto adheres better.
Fold thinner parts of the filet underneath to create even thickness for uniform cooking.
Use an instant-read thermometer to avoid overcooking the fish.
Let the cod rest for a few minutes before slicing to keep it juicy.
How to Make Baked Cod Wrapped in Prosciutto
Step 1 – Prepare the oven and fish
Preheat oven to 425°F (218°C). Pat the cod dry with paper towels and remove any stray bones.
Step 2 – Shape and season the cod
Place the filet on a rimmed baking sheet. Fold the thinner edges underneath to create an even thickness, then season with salt and black pepper and drizzle with olive oil.
Step 3 – Wrap with prosciutto
Layer the prosciutto slices over the cod, slightly overlapping each piece to avoid gaps. Tuck the edges underneath the fish.
Step 4 – Prepare the tomatoes
Add cherry tomatoes to a bowl and season lightly with salt and pepper. Drizzle with olive oil and toss to coat.
Step 5 – Arrange on the baking sheet
Spread the tomatoes around the wrapped cod on the baking sheet.
Step 6 – Bake until flaky
Bake for about 35 minutes or until the center reaches 145°F (63°C). The fish should flake easily with a fork.
Step 7 – Rest and serve
Cool for 5 minutes before slicing with a serrated knife. Spoon the pan juices over the slices before serving.
What to Serve Them With
Serve with roasted asparagus or green beans for a complete low-carb dinner.
Pair with cauliflower mash or garlic sautéed spinach.
A crisp green salad also complements the rich flavors beautifully.
Variations / Substitutions
Swap cod with halibut, haddock, or sea bass.
Use pancetta instead of prosciutto for a slightly different flavor.
Add fresh herbs like thyme or rosemary for extra aroma.
Storage & Leftovers
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently in the oven to maintain the best texture.
Freezing is not recommended as the fish texture may become watery.
FAQs
Can I use frozen cod?
Yes, but thaw it completely and pat it very dry before baking.
How do I know when the cod is done?
The fish should reach 145°F internally and flake easily with a fork.
Can I prepare this ahead of time?
Yes, you can wrap the fish in prosciutto a few hours ahead and refrigerate until ready to bake.
Is this recipe keto-friendly?
Yes, this dish is naturally low in carbohydrates and works well for keto diets.
Can I use smaller cod portions?
Absolutely, just reduce the cooking time slightly depending on thickness.
What tomatoes work best?
Cherry tomatoes or grape tomatoes both roast beautifully in this recipe.
Can I add lemon?
Yes, a squeeze of fresh lemon juice before serving adds brightness.
Do I need to remove the cod skin?
If your filet has skin, you can leave it on or remove it based on preference.
Can I make this dairy-free?
Yes, the recipe is naturally dairy-free.
What’s the best way to slice the cod?
Use a serrated knife and slice gently after resting for a few minutes.
Final Thoughts
This baked cod wrapped in prosciutto is simple, elegant, and packed with savory flavor.
It’s a perfect low-carb dinner for both special occasions and easy weeknight meals.
Full Recipe Card
Ingredients
- 2 lb cod filet
- 6 oz prosciutto
- 16 oz cherry tomatoes or grape tomatoes
- 4 Tbsp extra virgin olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat oven to 425°F (218°C).
- Pat cod dry and remove stray bones.
- Fold thin sides underneath the filet for even thickness.
- Season with salt and pepper and drizzle with olive oil.
- Wrap prosciutto slices over the cod, overlapping slightly.
- Toss tomatoes with olive oil, salt, and pepper.
- Arrange tomatoes around the fish on a baking sheet.
- Bake for 35 minutes or until the fish reaches 145°F internally.
- Rest 5 minutes, slice, and spoon pan juices over the top before serving.
