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5 from 1 vote

Prosciutto Wrapped Cod with Blistered Tomatoes and Roast Asparagus

This quick and tasty fish dish comes together easily for a wonderful weeknight meal. A drizzle with a touch of balsamic would be a nice addition.
Course Main Course
Cuisine American
Keyword dairy-free, dinner, easy, egg-free, fast, fish, lunch, main, nightshade-free, nut-free, seafood
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Calories 459kcal
Author Jenny Ross

Ingredients

Vegetables

  • 8 ounces asparagus
  • 8 ounces cherry tomatoes omit for nightshade-free
  • 1 tablespoon avocado oil

Fish

  • 1 tablespoon butter or butter flavored coconut oil for dairy-free
  • 1 pound cod 2, 8 ounce filets
  • 2 ounces sliced prosciutto
  • salt and pepper to taste

Instructions

  • Toss the asparagus and tomatoes with the oil and season with a bit of salt and pepper. Place on a rimmed baking sheet and broil for 5 minutes, or until lightly charred.
  • Heat a pan over medium-high heat and add the butter. Season fish with salt and pepper. Wrap two pieces of prosciutto around each piece of cod and cook on medium high heat in melted butter for about 3-4 minutes per side, or until cooked through and the prosciutto is crisped.

Notes

Nutrition without the tomatoes: Calories: 439 cal, Carbs: 5g, Fiber: 2g, Fat: 26g, Protein: 47g

Nutrition

Calories: 459kcal | Carbohydrates: 9g | Protein: 48g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 131mg | Sodium: 375mg | Potassium: 1469mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1677IU | Vitamin C: 34mg | Calcium: 76mg | Iron: 4mg