Sheet Pan Prosciutto Wrapped Cod and Veggies

Hello and welcome to Sunday Supper on Djalali Cooks! Today I have a simple sheet pan recipe for you: Sheet Pan Prosciutto Wrapped Cod and Veggies. This recipe is super simple; you can choose your favorite white fish for this, and we are using salty, cured prosciutto as a kind of seasoning – wrapping the mild fish in the prosciutto to give it a flavor boost and another layer of texture. Underneath the fish, we have green beans, oil-cured black olives and baby red potatoes. Are you ready? Let’s do it!

We will do this in stages because the potatoes will take the longest to cook and get golden. Preheat the oven to 400 degrees F. I am using tiny baby red potatoes because they are mostly uniform in size. If you are using regular size red or Yukon Gold potatoes, just chop them into 1-inch pieces. In total, we have 16 ounces of potatoes.

In addition to the potatoes, we have 16 ounces of trimmed green beans, 8 slices of Prosciutto di Parma, 2 cod filets (about 1 pound, total), and we will use about 1/4 cup of pitted, oil cured black olives.

I am using the middle size of this 3-sheet pan set, toss the potatoes in a few good drizzles of olive oil until the potatoes are well coated in oil. Sprinkle with a pinch of kosher salt and few cranks of black pepper.

Pop the potatoes in the oven for 15 minutes. At the 15-minute mark, stir the potatoes and continue roasting for another 5 minutes.

Wrapping the Fish

While the potatoes are roasting, season each piece of fish with a pinch of kosher salt and few cranks of black pepper. Then, wrap the mid sections of each piece of fish in 4 strips of prosciutto.

Bring it All Together

After a total of 20 minutes roasting, the potatoes should be fork-tender. Pull out the sheet pan and add the green beans to the pan. Use a spatula to mix the green beans in with the roasted potatoes.

Sprinkle pitted olives evenly in the mix.

Lay the prosciutto wrapped fish on top of the veggies. Drizzle olive oil over the fish.

Place the sheet pan in the oven and roast for 10 minutes. At which point, check the fish for doneness. The cod should be opaque, firm to the touch in the center, and easily flake with a fork. If it’s not yet ready, continue roasting in 3 minute intervals until the fish is cooked through.

This is such a simple meal, simply seasoned. We let the prosciutto and the olives do the heavy lifting when it comes to seasoning this dish; with only pinches of kosher salt and black pepper to round it out. Dish up the individual portions.

For each portion, drizzle on a little olive oil and squeeze on a little fresh lemon juice. Scatter some chopped fresh parsley, and that’s it!

Sheet Pan Prosciutto Wrapped Cod and Veggies

The cod itself is mild and slightly sweet; the prosciutto brings a salty, smoky flavor; the green beans are sweet and have a nice crunch. The red potatoes are creamy with crunchy, golden exteriors; and the olives bring a briny bite. The fresh lemon at the end adds a brightness that really lifts everything together.

Thank you all so much for stopping by for Sunday Supper! This is a light, healthy dish that is quick and easy. Swap in a range of different veggies to mix it up with color and texture. I have several great ideas for preparing fish: check out Mediterranean Baked Halibut, or Coconut Braised Collards with Butter Baked Tilapia. Have a wonderful day, take care and be well. xo Kelly

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Sheet Pan Prosciutto Wrapped Cod and Veggies

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Dinner, Main Course – American/ Mediterranean

By Kelly Djalali – Serves: 2

Prep Time: 10 Minutes – Cooking Time: 30 Minutes (total) – Total Time: ~40 Minutes

Simply prepared, simply seasoned this easy, healthy Sheet Pan Prosciutto Wrapped Cod and Veggies is full of fresh flavor and texture.

Ingredients

• 16 oz. Baby Red Potatoes (larger potatoes cut into 1-inch pieces)
• Olive Oil
• Kosher Salt, Black Pepper
• 16 oz. Green Beans, ends trimmed
• 1/4 cup Oil Cured Black Olives, or Kalalmata olives, pitted
• 1 lb. Cod, about 1-inch thick, cut in two pieces
• 3 oz. (8 pieces) Prosciutto
• Lemon Wedges
• Chopped Parsley

Instructions

1

Preheat the oven to 400 degrees F.

2

Toss the potatoes in a few good drizzles of olive oil until the potatoes are well coated in oil. Sprinkle with a pinch of kosher salt and few cranks of black pepper.

3

Pop the potatoes in the oven for 15 minutes. At the 15-minute mark, stir the potatoes and continue roasting for another 5 minutes.

4

While the potatoes are roasting, season each piece of fish with a pinch of kosher salt and few cranks of black pepper. Then, wrap the mid sections of each piece of fish in 4 strips of prosciutto.

5

After a total of 20 minutes roasting, the potatoes should be fork-tender. Pull out the sheet pan and add the green beans to the pan. Use a spatula to mix the green beans in with the roasted potatoes.

6

Sprinkle pitted olives evenly in the mix.

7

Lay the prosciutto wrapped fish on top of the veggies. Drizzle olive oil over the fish.

8

Place the sheet pan in the oven and roast for 10 minutes. At which point, check the fish for doneness. The cod should be opaque, firm to the touch in the center, and easily flake with a fork. If it's not yet ready, continue roasting in 3 minute intervals until the fish is cooked through.

9

Portion veggies onto plates, place one prosciutto wrapped piece of fish on top of the veggies.

10

For each portion, drizzle on a little olive oil and squeeze on a little fresh lemon juice. Scatter some chopped fresh parsley over the top.

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