Prosciutto-Wrapped Cod With Chorizo and Cannellini Beans Recipe

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. [Photographs: 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.
  • Yield:Serves 4
  • Active time: 25 minutes
  • Total time:25 minutes

Ingredients

  • 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

Directions

  1. 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. 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, 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. 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. 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.