Prosciutto Wrapped Cod

2 cod fillets (skinless)

4 slices prosciutto

½ teaspoon salt, divided

½ teaspoon black pepper, divided

1.5 tablespoon olive oil, divided

1 pint grape tomatoes, about 2 cups

1 small zucchini, about 2 cups

1 tablespoon chopped fresh thyme leaves, or 1 teaspoon of dried thyme

Lemon wedges, for serving (optional)

I

NSTRUCTIONS

Preheat oven to 400 degrees Fahrenheit.

Pat cod fillets dry of excess moisture with some paper towels and sprinkle with ¼ teaspoon each of salt and black pepper.

Note: Salt is optional here. If you want to omit, that's okay, as the prosciutto itself is salty.

Wrap the prosciutto around the cod fillets (two slices per cod fillet). Ensure that the seam of the prosciutto is underneath the fillets and the two slices of prosciutto are overlapping.

Place the grape tomatoes and zucchini in a 8-inch x 8-inch baking dish. Drizzle with 1 tablespoon of olive oil, thyme and remaining ¼ teaspoon each of salt and black pepper. Stir.

Place the prosciutto wrapped cod fillets over top of the tomato and zucchini mixture. Drizzle the remaining ½ tablespoon of olive oil over the cod fillets.

Bake for 20 to 25 minutes or until the cod fillets are cooked through, are opaque and flake easily with a fork (insert the tines of a fork into the thickest part of the fish at an angle and twist gently; it should flake easily). Cook time can vary, depending on the thickness of the fillets, etc.


PREP TIME 10 mins COOK TIME 20 mins TOTAL TIME 30 mins

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