This dinner of cod wrapped in cured Italian ham looks both light and filling at the same time. Since white fish tend to be mild in taste, I'm looking forward to the boost of flavor that paper-thin prosciutto will provide.
Adding a side of spinach with a lemony kick will help me put a meal on the table in less than half an hour — which leaves time for last-minute holiday shopping! To make this dish, read more. 4 skinless cod fillets (6 to 8 ounces each) Serves 4.
4 thin slices prosciutto (2 ounces total)
2 tablespoons plus 1 teaspoon olive oil
3 to 4 bunches flat-leaf spinach (2 1/2 pounds total), thick stems removed
2 lemons, 1 juiced and 1 cut into wedges
4 skinless cod fillets (6 to 8 ounces each)