Prosciutto-Wrapped Cod with Lemon Caper Spinach

Ingredients

• Cod

  Fish, atlantic, raw

  12 oz or 340g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Prosciutto

  Primo Taglio

  1 ½ oz or 43g

• Butter

  Unsalted

  2 tbsp or 28g

• Garlic

  Raw

  2 cloves, minced or 6g

• Spinach

  Raw

  4 cup or 120g

• Capers

  Canned

  2 tbsp, drained or 18g

• Lemon juice

  Raw

  1 tsp or 5g

• Lemon zest

  1 lemon or 4g

Directions

1. Pat the cod fillets completely dry with paper towels and season with salt and pepper, being cautious with the salt as prosciutto is salty.
2. Wrap the fillets with prosciutto, ensuring a tight but gentle wrap to avoid tearing.
3. Melt butter in a cast iron skillet or nonstick pan over medium heat.
4. Once the butter is hot, add the fillets and cook for 5 minutes per side, or until the fish flakes easily with a fork. Adjust cooking time based on fillet thickness.
5. Remove the fillets to a cooling rack to prevent sogginess.
6. With the burner still on medium, add garlic to the pan and stir for about 30 seconds. Add spinach, capers, and lemon juice, cooking until the spinach has wilted.
7. Transfer the spinach to plates, top with the fish, and sprinkle with lemon zest. Serve immediately.

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