Crispy Prosciutto-Wrapped Cod and Asparagus Salad

Crispy Prosciutto-Wrapped Cod and Asparagus Salad
  • Prep Time
  • 4Servings


  • 6 tablespoons extra-virgin olive oil (EVOO)
  • 1 large onion, chopped
  • Salt and pepper
  • 1 tablespoon chopped fresh thyme
  • 2 teaspoons Dijon mustard
  • 4 6 - 8 ounces cod fillets
  • 4 slices prosciutto
  • 1 pound asparagus, trimmed and cut on an angle into bite-size pieces
  • 1 plum tomato, seeded and chopped
  • Lemon wedges, for serving


In a large skillet, heat 3 tablespoons EVOO, 3 turns of the pan, over medium to medium-high heat. Add the onion, season with salt and pepper and cook, stirring occasionally, until browned, 15 to 20 minutes. Stir in the thyme and mustard, then scrape into a bowl and set aside. Wipe out the skillet; set aside.

Pat the cod dry and season with pepper. Wrap each piece of fish in a slice of prosciutto. In a large nonstick skillet, heat half the remaining EVOO over medium-high heat until rippling. Add half the fish fillets and cook, turning once, until the prosciutto is crisp and the fish is firm, 3 to 4 minutes on each side. Cover with foil to keep warm. Repeat with the remaining oil and fish.

Pour water, 1 inch deep, into the onion skillet and bring to a boil. Add salt and the asparagus and cook for 3 minutes; drain. Toss with the reserved onion mixture to coat. Divide among 4 plates and top with the tomato.

Serve the cod and lemon wedges alongside the salad.