Prosciutto-Wrapped Cod with Lemon Caper Spinach
- Gluten-Free
- Dairy-Free
- Paleo
- Low Carb
- Keto
- Whole30
- Low Calorie
- Pescatarian
This prosciutto-wrapped cod with lemon caper spinach recipe is so easy to make and comes together in just 20 minutes! It’s paleo, Whole30, gluten free, dairy free, low carb, and keto!
This prosciutto-wrapped cod with lemon caper spinach couldn’t be easier to make!
I’m always drawn to recipes that are simple, yet impressive. This prosciutto-wrapped cod recipe is definitely that. Who says elegant dinners need to take all day? Seriously, no one has time for that.
This delicious meal only takes 20 minutes to make. Total. It truly couldn’t be easier. And, of course, the flavors in this dish are just amazing.
Prosciutto, capers, lemon, and light, buttery cod fillets. So. Good.
The perfect crispy prosciutto – gotta use a skillet!
One of my favorite things about this recipe is how crispy the prosciutto gets when you cook it in a skillet. I’ve actually tried this same recipe in the oven and it just does not compare.
In a skillet you get a nice crispy exterior and a light, flaky interior. Plus, you can cook the spinach right in the same pan after the fish is done. I just love one pan meals.
This healthy cod recipe is sure to be your new favorite!
Not only is this recipe super easy and delicious, it is also really healthy! It’s paleo, low carb, keto, Whole30, gluten free, and dairy free. If you need extra carbs, this meal would be great with some black rice or quinoa.
Looking for more delicious, healthy fish recipes? Check out these!
- CREAMY LEMON GARLIC BAKED COD
- ONE PAN ROASTED MEDITERRANEAN COD
- SEARED WAHOO WITH MANGO SALSA
- BACON-WRAPPED COBIA FILLETS WITH ROSEMARY CARAMELIZED ONIONS AND ARUGULA
- THE BEST ALL-PURPOSE SEAFOOD SEASONING (this is great on any kind of fish or other seafood!)
- PAN-SEARED SEA BASS WITH ASPARAGUS AND BLACK RICE
- EASY PALEO FRIED FISH
- BAJA FISH TACOS WITH CHIPOTLE LIME CREMA
- EASY FISH CEVICHE
- LEMON CAPER FISH CAKES (another cod recipe)
- PALEO BAJA FISH TACO BOWLS
- WHOLE GRILLED SNAPPER WITH CILANTRO LIME GARLIC BUTTER
- BACON-WRAPPED GROUPER BITES WITH SPICY PEPPERCORN RANCH DIP
Enjoy!
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Prosciutto-Wrapped Cod with Lemon Caper Spinach
- Gluten-Free
- Dairy-Free
- Paleo
- Low Carb
- Keto
- Whole30
- Low Calorie
- Pescatarian
Ingredients
- 12-14 oz 340-400g cod fillets
- Sea salt & pepper
- 1.5 oz ~45g prosciutto de parma
- 2 Tbsp 28g grass-fed butter, ghee, or avocado oil
- 1 clove garlic minced
- 4 cups ~180g baby spinach
- 2 Tbsp capers
- 1 tsp fresh lemon juice
- Zest of 1 lemon
Instructions
- Pat fillets completely dry with paper towels and allow to come to room temperature.
- Once they are at room temperature (usually about 30 minutes), pat them dry again and sprinkle with a little salt and pepper. Not too much salt here because the prosciutto is salty.
- Wrap the fillets with prosciutto. You want to wrap them tightly but gently so that you do not tear the prosciutto. If your prociutto is in strips rather than sheets, just overlap the strips to create a sheet and then wrap around the fillets. I like to lay the prosciutto out on a flat surface, place the fillet on top, then roll the fillet to wrap it.
- Melt butter or ghee in a cast iron skillet or other nonstick pan over medium heat.
- Once the butter is hot, add the fillets and cook for 5 minutes per side or until the fish flakes easily with a fork. Total cooking time of 10 minutes. Flip carefully with a flexible spatula. Cooking time is for 1" fillets. Adjust cooking time based on the thickness of your fillets. When in doubt, use a thermometer and cook until the internal temperature reaches 140ºF/60ºC.
- Remove the fillets to a cooling rack. This prevents the bottoms from getting soggy.
- With the burner still on medium, add garlic to the pan and stir for about 30 seconds. Add spinach, capers, and lemon juice. Stir and cook for about 1-2 minutes. Just until the spinach has wilted.
- Move the spinach to plates using tongs. Top with the fish and sprinkle with lemon zest.
- Serve immediately and enjoy!
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How was it? Let me know below in the comments! 🙂
xx Kit
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It turned out yummy but omitted the salt as last time I made it, was way too salty for us. Will make again!
I’m so glad you love the recipe! Yes, I’ve tried this with many different kinds of prosciutto and jamón (now that I live in Spain) and I’ve found that the longer they are aged the more salty they will be. So, with an expensive prosciutto that’s been aged a long time, you can omit the salt altogether in this recipe. I think I will update the recipe notes to explain that 🙂
This was so easy and turned out perfect. Even the kids ate it. I put a garlic seasoning with no salt instead of just salt and pepper. I cooked it a little higher heat and it sizzled to a crispy crust. Very good and i will make it again.
I’m so glad you loved it! Thanks so much for taking the time to leave a review!! 🙂