Roasted Cod with Prosciutto Cherry Tomatoes and Olives
Elevate your weeknight dinner routine with this irresistible Roasted Cod with Prosciutto, Cherry Tomatoes, and Olives—a dish that’s as elegant as it is simple to prepare. Succulent cod fillets are delicately wrapped in thin slices of savory prosciutto, which crisps up beautifully in the oven. A vibrant medley of sweet cherry tomatoes, briny Kalamata olives, and fragrant rosemary creates the perfect Mediterranean-inspired base, while a splash of fresh lemon juice adds a refreshing citrus tang. Ready in just 35 minutes, this one-pan wonder is not only packed with flavor but also makes cleanup a breeze. Ideal for everything from casual family meals to effortless entertaining, this recipe is a must-try for seafood lovers seeking a healthy yet indulgent dish.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) cod fillets
- 4 slices thinly sliced prosciutto
- 2 cups cherry tomatoes
- 1 cup pitted Kalamata olives
- 2 tablespoons olive oil
- 2 sprigs fresh rosemary
- 3 whole, smashed garlic cloves
- 1 whole (zest and juice) lemon
- 1 teaspoon (or to taste) salt
- 0.5 teaspoons (or to taste) black pepper
Instructions
Preheat your oven to 400°F (200°C). Lightly grease a large baking dish with olive oil or line it with parchment paper.
Pat the cod fillets dry using a paper towel. Season both sides of the fillets with salt and black pepper.
Lay a slice of prosciutto flat on a clean surface, and wrap it tightly around each cod fillet. Ensure the ends of the prosciutto are underneath the fish so it stays secure while baking.
In a mixing bowl, combine cherry tomatoes, Kalamata olives, smashed garlic cloves, and 2 sprigs of rosemary. Drizzle with 1 tablespoon of olive oil and the lemon zest. Toss well to coat.
Spread the tomato-olive mixture evenly in the prepared baking dish. Nestle the prosciutto-wrapped cod fillets on top of the mixture, ensuring they are spaced evenly apart.
Drizzle the remaining 1 tablespoon of olive oil over the cod and squeeze the juice of half the lemon over everything.
Place the baking dish in the preheated oven and roast for 15-20 minutes, or until the fish is opaque and flakes easily with a fork. The prosciutto should be slightly crisp.
Remove the dish from the oven, and let it rest for 2-3 minutes. Squeeze the remaining lemon juice over the fish for added brightness.
Serve the roasted cod with the tomato and olive mixture alongside. Garnish with additional rosemary if desired. Enjoy!
Nutrition Facts
Calories |
1648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.7 g | 129% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 9042 mg | 393% | |
| Total Carbohydrate | 36.1 g | 13% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 9.2 g | ||
| Protein | 157.4 g | 315% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 335 mg | 26% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 4394 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
