Roasted Cod Fillets With a Garlic-Prosciutto Topping

READY IN: 30mins
Recipe by Acerast

New England cooks and Cod fish have a long history together. This recipe from Terry Foster of the Pilgrim's Inn on Deer Isle, Maine is featured in Brooke Dojny's "The New England Cookbook".

Top Review by A la Carte

If you love gremolata you will love this prosciutto spiked version, which makes a delicious topping for the cod! The topping is pretty intense, but the pan juices smooth everything out and it's balanced with the mild fish. This was quick and easy for a weeknight, but I would certainly serve this for a dinner party because it is sooo pretty! Served it over spinach with a tiny amount of fresh chili, and some boiled new potatoes with olive oil and fresh basil. Thanks for a lovely recipe.

Ingredients Nutrition


  1. Combine the prosciutto, parsley, basil garlic, lemon zest and pepper in a shallow dish. (This topping can be prepared a couple of hours ahead and refrigerated).
  2. Preheat the oven to 500°F.
  3. Brush a shallow baking dish with some of the olive oil.
  4. Place the fish in the pan and season with salt and pepper.
  5. Sprinkle the prosciutto topping over the fish and pat it on evenly.
  6. Drizzle with the remaining oil and pour the wine around the fish in the baking dish.
  7. Roast until the fish is no longer translucent and flakes with a fork and the topping is slightly crispy and browned, about 5 minutes for every 1/2 inch of thickness.
  8. Serve with the pan juices poured over the fish.

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