This prosciutto wrapped cod with pesto and blistered tomatoes is an easy way to spruce up your weeknight dinner! And it will be ready in under 20 minutes!
Thank you to Sea to Table for sending product for me to create this recipe. As always, all thoughts and opinions are my own!
Ok, it’s official. This week is the start of the holiday season and I am beyond excited. But to be honest, I’m also a little stressed (really, a lotta stressed) – lots of family, tons of food, parties, and gatherings. There is so much happening over the next 6 weeks to partake in and get done that planning dinner is quite often pushed to the back burner.
If you know me or have been following this blog for a while, you know that I am a huge lover of fish. I have been eating fresh caught fish since I was a little girl pan-fishing for sunnies and crappies with my dad in northern Minnesota. And I have been making a very conscious effort over the past year to purchase wild caught fish that is sustainably caught and void of all the junk.
I normally shop for fish and meat at Whole Foods or Marianos. But I was thrilled to find Sea to Table; Sea to Table is a sustainable seafood delivery service that works with traditional American fishing communities to provide people across the country with wild caught, domestic, sustainable, and traceable seafood delivered straight to their door.
AH-mazing.
[one_half padding=”0 5px 0 28px”]
[/one_half][one_half_last padding=”0 28px 0 5px”]
[/one_half_last]
Yep! You heard that right. I received their starter pack, which contained Alaska Coho Salmon, Wild Gulf Shrimp, and Northwest Pacific Cod. Each item was vacuum sealed, packaged in butcher paper, and arrived completely frozen.
And during the busy holiday season, what is better than wild caught fish delivered right to your door? Dinner in under 20 minutes, that’s what!
A few reasons why Prosciutto Wrapped Salmon is a super quick dinner to fuel your family this holiday season:
- Use store bought pesto. Homemade pesto is fab, but I don’t have time for that during the holidays.
- Order your seafood online.
- Make a simple salad while the fish cooks and dinner will be one the table in 20 minutes.
Thanks Sea to Table for the incredible service that you provide and for a delicious dinner!
And just to let you know, I will not be posting a recipe on Thursday like I normally do. I will be spending the day with lots of family – eating all to much turkey and mashed potatoes, and definitely pie. I hope you all have a fabulous holiday!
Looking for other sheet pan dinners? Check out these Sheet Pan Chicken Fajitas and my Sun Dried Tomato Crusted Chicken & Green Bean Sheet Pan Dinner.
Make this Prosciutto Wrapped Cod, post a picture on social media and use the hashtag #imhungrybynature for a chance to be featured!
Facebook | Instagram | Bloglovin’ | Pinterest | Twitter
Print
Prosciutto Wrapped Cod with Blistered Tomatoes
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: 2 servings 1x
- Category: Main
- Method: Oven
- Cuisine: Fish
Description
This prosciutto wrapped cod with pesto and blistered tomatoes is an easy way to spruce up your weeknight dinner! And it will be ready in under 20 minutes!
Ingredients
- 2 6 ounce cod filets
- 1/4 cup pesto
- 2 slices prosciutto
- 1 pint cherry tomatoes
Instructions
- Preheat oven to 400 degrees F and line a baking sheet with aluminum foil, parchment or a silpat liner.
- Spread half of the pesto onto the foil, where you will be placing the cod. Place one piece of prosciutto over each spread of pesto.
- Add the cod and remaining pesto. Wrap the prosciutto around cod.
- Place tomatoes on baking sheet and bake for 9-11 minutes.
Keywords: sheet pan dinner, fish, cod
Don’t forget to pin this for later!
those tomatoes look so good! and I love the idea of Sea to Table, it’s so hard finding good quality fish out there! have an amazing Thanksgiving this Thursday 🙂
Thank you so so much Georgie and you as well!
Hi Ellie,
I tried this recipe last night with cod from Sea2Table (we’ve been getting fish from them since Feb. of 2017).
It was absolutely amazing! We were out of home-made pesto, so just used a small jar (3.5 oz.) of Alessi Pesto with pine nuts.
I did a slight variation in that I drizzled a bit of Illiada olive oil on the filets as well as a bit of a stunning pinot grigio along with freshly ground India Malabar pepper prior to putting it all together on the baking sheet. I also let it go 30 minutes in a 400 oven, as the cod was only just beginning to flake at 20 minutes and the little tomatoes were also just beginning to blister. Next time, probably just 25 minutes total. My wife made a side of garlic mashed potatoes and we topped it off with a stunning 2013 Scarbolo Pinot Grigio. It was all truly superb!
Cheers and thanks for the recipe. It is indeed a wonderfully simple winner!
– Larry
Hi Larry! That dinner sounds AMAZING! I’ve never heard of or tried a Malabar pepper, but will have to look into it. I love Sea2Table’s gulf shrimp! I used mine to make Thai Chili Shrimp Tacos – here is that recipe: https://www.instagram.com/p/BZ00pB8hpAt/?taken-by=imhungrybynature and please send me the recipe you created – you can email me at imhungrybynature@gmail.com.
Thanks!