Prosciutto Wrapped Cod with Lemon Caper Spinach

Ingredients

  • 12-14 oz cod filet (I had 2 filet that were prepackaged in the Kroger Frozen Section)

  • 1.5 oz prosciutto de parma (I bought Boar’s Head package)

  • 2 Tbsp oil or butter

  • 2 tsp garlic powder

  • 3 cups spinach

  • 2 Tbsp capers

  • 1 tsp fresh lemon juice (zest as well!)

Instructions

  1. Pat fish filets down with a paper towel or towel and allow them to come to room temperature (typically 30 minutes)

  2. Once they are at room temp, pat dry again and season with salt and pepper (easy on the salt because the prosciutto is very salty).

  3. Take strips of the prosciutto and lay down on cutting board or surface. My package of prosciutto had 7 total strips, so I laid 3 down edge to edge for each filet with one left over for a snack 😊 Wrap the cod with the prosciutto. It will need to be snug but not super tight where the prosciutto rips.

  4. Melt butter in pan over medium heat.

  5. Once pan is hot, add filets and cook about 5 minutes on each side. Use a flexible spatula or fork to flip over.

  6. Once cooked, remove the filets and place on a wire rack for cooling. Wire rack will help the bottom not become soggy.

  7. With pan still hot, add a little more oil or butter and add garlic powder. Add in the spinach and cook for about 1-2 minutes until slightly wilted. Add capers (drained, try not to use the liquid if you can). Add lemon juice and zest and remove from heat.

  8. Using tongs, serve spinach on plate with cod filets on top.

 

Nutrition Info – I mean, like you can look this one up bahaha. Honestly it will change depending on the size of the filet. The entire meal will have a decent amount of protein though!

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