Fillet of Cod with Asparagus and Prosciutto Recipe

Name: Fillet of Cod with Asparagus and Prosciutto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds slender asparagus spears, trimmed to 7-inch lengths; 2 garlic cloves, minced; 1 teaspoon salt; 2 tablespoons (1/4 stick) butter; 1 tablespoon plus 6 teaspoons olive oil; 1/3 cup fresh lemon juice; 1 1/2 teaspoons grated lemon peel; 1/2 teaspoon ground black pepper; 6 6-ounce cod fillets, pinbones removed; 6 ounces paper-thin prosciutto slices, halved lengthwise

Servings: persons

1
Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes.
2
Drain.
3
Transfer to bowl of ice water to cool.
4
Drain well.
5
Mash garlic and 1 teaspoon salt to paste in small bowl.
6
Melt butter with 1 tablespoon oil in small nonstick skillet over medium heat.
7
Add garlic paste; stir until pale golden, about 1 minute.
8
Stir in lemon juice, peel, and 1/2 teaspoon black pepper.
9
Remove from heat.
10
Preheat oven to 500F.
11
Cut out six 12-inch squares of parchment paper.
12
Place 1 parchment square on work surface.
13
Drizzle 1 teaspoon oil over parchment.
14
Place 1 cod fillet in center of parchment.
15
Spoon 1/6 of garlic-lemon mixture over fish.
16
Cover with 1/6 of asparagus spears.
17
Arrange 1/6 of prosciutto slices over.
18
Fold 2 opposite sides of parchment in over fish and vegetables, then fold in remaining 2 sides, enclosing completely.
19
Fasten parchment edges together with paper clips to seal packet.
20
Place on large rimmed baking sheet.
21
Repeat procedure with remaining parchment, oil, fish, garlic-lemon mixture, asparagus, and prosciutto.
22
(Can be prepared 6 hours ahead.
23
Refrigerate.)
24
Bake fish until just opaque in center (parchment will turn golden brown), about 12 minutes.
25
Transfer 1 parchment packet to each of 6 plates.
26
Open parchment packets and serve.

198

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 pounds slender asparagus spears, trimmed to 7-inch lengths, 2 garlic cloves, minced, 1 teaspoon salt, 2 tablespoons (1/4 stick) butter, and more.

Yes, Fillet of Cod with Asparagus and Prosciutto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fillet of Cod with Asparagus and Prosciutto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions