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Tail sections of cod are best because they are thinner, making them easier to roll up and the triangular sections can be placed beside each other in opposite directions to form a rectangle. If the cod fillet is quite thick, simply slice it in half horizontally to create two thinner pieces.
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Prepare six fish portions in roughly 5x7 sized rectangles. Overlap slightly if using two pieces of fish to prepare the portion.
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Squeeze handfuls of the stuffing into sausage shaped portions the width of the fish fillet and place at one end, roll the fillet rectangle all the way around the stuffing.
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Lay out slices of the prosciutto again in about a 5x7 rectangle and place the prepared cod and stuffing at one end.
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Roll the prosciutto tightly around the cod and place in a lightly oiled shallow glass baking dish. Do not crowd the portions in the baking dish; allow at least an inch or two between the portions for good air circulation in the oven. If cooking all six portions at once use two 9 x13 or similar size glass baking dishes. Crowding the portions in the pan will not allow the prosciutto to seal the portions properly and the cod will dry out.
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Preheat oven top 400 degrees F and bake the portions for 25 minutes. Remove from oven and let rest for 10 minutes before serving with warm tomato compote.