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Cod-Baked & Wrapped in Prosciutto with Cherry Tomatoes Recipe

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This recipe for Cod-Baked & Wrapped in Prosciutto with Cherry Tomatoes is from Marie Elena & Jim's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lb cod filet, (2-2½ lb filet)
6 oz prosciutto
16 oz cherry tomatoes, or grape tomatoes
4 Tbsp extra virgin olive oil
salt, or to taste
black pepper, or to taste



Preheat oven to 425˚. Pat dry the cod fillets with paper towels and remove any stray bones.

Place filet onto a rimmed baking sheet and fold the thin sides onto the filet to create a uniformly thick filet. Season all sides with salt and pepper and drizzle each side with 1 Tbsp of olive oil.

Place strips of prosciutto over the filet overlapping the slices as you go to avoid any gaps in prosciutto. Tuck the layers underneath the filet. The ends do not need to be fully covered.

Place tomatoes in a bowl, season lightly with salt and pepper, and drizzle with 1 Tbsp olive oil. Toss to combine.

Add seasoned tomatoes to the baking sheet around the fish and bake at 425˚ for 35 min or until the center of the fish reaches 145º on an instant-read thermometer. The fish should be flaky in the thickest part of the filet. Cool for 5 minutes then slice into portions with a serrated knife and spoon pan juices over the slices to serve.
Directions:
Directions:

 

 

 

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