Prosciutto-Wrapped Cod With Chorizo and Cannellini Beans Recipe

Ready in under a half hour, this cod fish is wrapped in prosciutto and then pan-roasted until juicy and tender. . Yasmin Fahr

In this easy one-skillet meal, cod fish is wrapped in a layer of prosciutto, then pan-roasted until the prosciutto is cooked and the fish within is juicy and tender. Creamy cannellini beans cooked with crumbled chorizo and shallots makes a flavorful accompaniment.

Why this recipe works:

  • Using the same pan for the fish and the beans makes this a quick and easy one-pot meal.
  • Fresh and dried herbs give the dish a rustic yet bright flavor.

Recipe Details

Prosciutto-Wrapped Cod With Chorizo and Cannellini Beans Recipe

Active 25 mins
Total 25 mins
Serves 4 servings


  • 4 tender white fish fillets (4 to 6 ounces each), such as cod, hake, or haddock

  • 3 tablespoons extra-virgin olive oil, divided

  • 8 very thin slices prosciutto

  • 1 medium shallot, thinly sliced

  • Kosher salt and freshly ground black pepper

  • 1 teaspoon fresh thyme leaves

  • 1 teaspoon dried oregano

  • 1 large link chorizo, casing discarded and filling crumbled (about 4 ounces)

  • 1 (15-ounce) can cannellini beans, drained and rinsed

  • 1/4 cup homemade or store-bought low-sodium chicken stock

  • Lemon wedges, for serving


  1. Season cod with salt and pepper. Wrap 2 slices prosciutto around each cod fillet, overlapping them slightly and setting each piece seam-side down.

  2. In a large skillet, heat 2 tablespoons of oil over medium-high heat until shimmering. Add wrapped cod fillets, seam-side down, and cook until the prosciutto is crispy on bottom side, 3 to 4 minutes. Flip fillets and cook until the second side is crispy and an instant-read thermometer inserted in the center of the cod fillets reads 140°F (60°C), about 4 minutes longer (reduce heat if cod threatens to burn). Transfer fish to a paper towel-lined plate, tent with foil, and set aside.

  3. Add remaining tablespoon oil to skillet and return to medium-high heat until shimmering. Add shallot and a pinch of salt and cook until softened, about 2 minutes. Stir in thyme and oregano and cook for 30 seconds.

  4. Add crumbled chorizo and cook, breaking up meat with a wooden spoon or potato masher, until browned in spots, about 2 minutes. Add beans and broth and cook, scraping up the brown bits in the pan, until chorizo is cooked through, beans are softened, and liquid is reduced, about 3 minutes. Place code filets on top of mixture, cover, and heat through for 1 minute. Serve immediately with lemon wedges on the side.

Special equipment

12-inch ovenproof skillet

This Recipe Appears In

Nutrition Facts (per serving)
473 Calories
25g Fat
22g Carbs
41g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 473
% Daily Value*
Total Fat 25g 32%
Saturated Fat 7g 33%
Cholesterol 102mg 34%
Sodium 1943mg 84%
Total Carbohydrate 22g 8%
Dietary Fiber 5g 19%
Total Sugars 2g
Protein 41g
Vitamin C 17mg 87%
Calcium 91mg 7%
Iron 4mg 22%
Potassium 1018mg 22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)