Prosciutto Wrapped Cod with Mediterranean Salsa – beautiful fresh north Atlantic cod wrapped in prosciutto and served with a Mediterranean inspired salsa.
This prosciutto wrapped cod recipe was an easy one for me to develop because prosciutto is probably my favourite cured meat of all time. I love it with crusty bread and gorgonzola cheese, wrapped around slices of melon, atop great thin crust pizza or just sneaking a thin slice all on its own from the fridge. When long time favourite Canadian brand, Maple Leaf, asked me to try their new Canadian Craft Atlantic Coarse Salt Prosciutto in a recipe for summer, I jumped at the chance. That same day I went to the supermarket and picked up the new product. I had to buy a second pack for this recipe, though, because I confess I ate the first pack within 48 hours just snacking with French baguette and cheeses.
This new prosciutto is part of Maple Leaf’s new Canadian Craft product line which you can learn more about right here. It includes several new products including the very tempting sounding Canadian Whisky and Apple Bacon & Montreal Style Smoked Meat Wieners. These truly are Canadian products, inspired by the different regions of our country, and made from pork sourced only from Canadian Farmers. They also have no added preservatives other than those naturally occurring in the ingredients.
Maple Leaf has even put together a collection of tasty recipes using these products, by food bloggers across the country, including me, on the App-eh-tite website.
This recipe is relatively quick and easy to prepare yet impressive enough to serve at a summer dinner party or celebration lunch. The salsa can easily be prepared hours ahead of time. The fish can be wrapped in the prosciutto, covered in plastic wrap and sit in the fridge until ready to hit the grill. Its a recipe that really makes for fuss-free entertaining this summer when fresh cod or other white fish are readily available and when vine ripened tomatoes and garden herbs are in abundance.
- 4 pieces thick of cod fillet about 6 ounces each
- 12 slices of thin cut prosciutto
- black pepper to season the fish
- 2 large de-seeded vine ripened tomatoes, diced small
- 1 clove finely minced garlic
- pinch salt and pepper
- zest of half a lemon finely grated
- juice of half a lemon
- 1 tablespoon chopped fresh herbs (oregano dill, tarragon, thyme or chives)
- 1/4 cup pitted kalamata olives
- 2 tbsp roughly chopped capers
- pinch chili flakes optional
Simply toss all of the ingredients together well in a glass bowl. Let stand for 20 minutes or so at room temperature while you prepare the fish. Toss the salsa a few times to ensure a good blending of the flavours.
First lay three pieces of prosciutto on a cutting board. Slightly overlap the pieces having two pieces in one direction and the third slice overlapping the two at the top of the shortest side.
Lay a piece of the cod on the third slice of prosciutto and roll gently but tightly.
Repeat for the other 3 pieces of cod fillet.
The fish can be cooked on an outdoor gas grill, in a cast iron grill pan or in an oven safe sauté pan. However you choose to cook it, the grill or the pan should be lightly oiled with canola oil and preheated to just above medium heat.
Lay the pieces of fish on the grill or in the pan with the seam side of the prosciutto down. Grill or sauté for only a minute or two on all sides.
If using an outdoor grill, leave only one burner on and move the fish pieces to the opposite side, off of direct heat. Close the lid and cook for 10-15 minutes or until the fish is completely cooked through.
If using a stovetop method, after searing the outsides, place the pan in a preheated 350 degree oven for 10 -15 minutes until the fish is completely cooked through.
Allow the fish pieces to rest for 5 minutes before serving them with the salsa.
Rock Recipes is pleased to have this recipe post sponsored by Maple Leaf Foods. Product and compensation were provided by the sponsor for this post, but the opinions expressed are entirely my own.