Prosciutto Wrapped Codfish Recipe

This is a great recipe for Prosciutto Wrapped Codfish. Easy to cook and serves 4


5-6 medium white potatoes, peeled and cut into equal size pieces
4-8 small cloves garlic, peeled and halved
4 7-ounce codfish fillets, cut in half crosswise for 8 pieces total
8 thin slices prosciutto
approx. 3/4-1 cup sundried tomato strips (olive oil cured are best)
1 15-ounce can artichoke hearts well drained and quartered (you may not use the whole can, use your judgment)
olive oil for sauteing fish and for mash potatoes
salt and pepper to taste


Add enough water to the potatoes to cover, throw in 5-6 or even 7-8 small cloves of peeled garlic and bring the water to a gentle boil.

Drain a handful of olive oil cured sundried tomato strips and save the oil to add to the dish later on. And also drain a 15-ounce can of artichoke hearts and quarter a handful of those.

Cut each codfish fillet in half crosswise and wrap each piece with a thin slice of prosciutto.

Once the potatoes are cooked and drained, put them back into the pot with the garlic, add a good splash of olive oil and mash those up. Then fold in the artichoke hearts and the sundried tomatoes, season that with a little salt and pepper to taste and put a lid on top to keep them warm while you’re cooking the fish.

Use a large nonstick pan on medium high heat with a splash of olive oil, to cook the fish evenly on both sides until the prosciutto is crisped up and, when the fish is cooked to your liking, it’s time to eat.

To serve, put a dollop of the potatoes on a plate with the fish on top and then drizzle some of the sundried tomato oil around the plate if you like.


The thicker the codfish fillets the better and, if you’re using thin tail pieces, try folding them in half before wrapping with prosciutto so the fish doesn’t over cook as easily.

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