Name: Prosciutto Wrapped Cod with Mediterranean Salsa
Ingredients: 4 pieces thick cod fillets, about 6 ounces each; 12 slices prosciutto; Black pepper, to taste; 2 large vine ripened tomatoes, de-seeded, diced small; 1 clove garlic, finely minced; Pinch salt and pepper, or to taste; Zest of half a lemon, finely grated; Juice of half a lemon; 1 tbsp. fresh oregano dill, tarragon, thyme or chives, chopped; 1/4 cup Kalamata olives, pitted; 2 tbsp. capers, roughly chopped; Pinch of chili flakes, optional

Prosciutto Wrapped Cod with Mediterranean Salsa

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Ingredients

For the Cod Fillets:

4 pieces thick cod fillets, about 6 ounces each
12 slices prosciutto
Black pepper, to taste

For the Mediterranean Salsa:

2 large vine ripened tomatoes, de-seeded, diced small
1 clove garlic, finely minced
Pinch salt and pepper, or to taste
Zest of half a lemon, finely grated
Juice of half a lemon
1 tbsp. fresh oregano dill, tarragon, thyme or chives, chopped
1/4 cup Kalamata olives, pitted
2 tbsp. capers, roughly chopped
Pinch of chili flakes, optional

Instructions

To prepare the salsa:

In a glass bowl, simply toss all of the ingredients together; mix well.
Let stand for 20 minutes or so, at room temperature, while you prepare the fish.
Toss the salsa a few times to ensure a good blending of the flavors.

To prepare the fish:

First lay three pieces of prosciutto on a cutting board.
Slightly overlap the pieces having two pieces in one direction and the third slice overlapping the two at the top of the shortest side.
Lay a piece of the cod on the third slice of prosciutto and roll gently but tightly; repeat for the other three pieces of cod fillet.
The fish can be cooked on an outdoor gas grill or placed in an oven safe pan and baked; see steps below for searing and baking the cod fish.
However you choose to cook, the grill or the pan should be lightly oiled with canola oil and pre-heated to just above medium heat.
Lay the pieces of fish on the grill, or in the pan, with the seam side of the prosciutto down.
Grill or sauté for only a minute or two on all sides.
If using an outdoor grill, leave only one burner on and move the fish pieces to the opposite side, off the direct heat.
Close the lid and cook for 10 – 15 minutes or until the fish is completely cooked through.
If using the stove top method, after searing the outsides, place the pan in a pre-heated 350°F oven for 10 -15 minutes until the fish is completely cooked through.
Allow the fish pieces to rest for 5 minutes before serving them with the salsa.

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