PROSCIUTTO-WRAPPED COD WITH LEMON CAPER SPINACH

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 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.

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.

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.

Enjoy!

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

1. Pat fillets completely dry with paper towels and allow to come to room temperature.
2. 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.
3. ..................................

for full recipes please see : kitscoastal.com

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