Roasted Cod with Prosciutto Ham and Fresh Sage

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Recipe: #39504

September 11, 2022

"The salty ham and pungent lemon-sage reduction offer a wonderful contrast to the mild flavor of the cod. The sweet cabbage provides a perfect balance. Source: The Great American Food Cookbook"

Original is 6 servings


  • Serving Size: 1 (427.5 g)
  • Calories 433
  • Total Fat - 25.6 g
  • Saturated Fat - 7.8 g
  • Cholesterol - 252.5 mg
  • Sodium - 520.6 mg
  • Total Carbohydrate - 19.2 g
  • Dietary Fiber - 5.3 g
  • Sugars - 6.3 g
  • Protein - 31.4 g
  • Calcium - 115.9 mg
  • Iron - 2.9 mg
  • Vitamin C - 61 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Pat cod dry. Place a sage leaf in the center of the top of each fillet piece. Wrap a slice of ham around the fish, leaving sides uncovered, and stick a toothpick into the ham at the point where it meets to hold it in place. Cover and refrigerate until ready to cook.

Step 2

Wash, dry, and core cabbage, keeping it in one piece. Lay the cabbage, cut side down on a clean, flat work surface. Using a very sharp knife, slice the cabbage lengthwise, into very fine shavings. Set aside.

Step 3

Peel and finely dice onion. Heat 1 tablespoon of oil in a large saute pan over medium heat. Add the onion and saute for about 4 minutes, or until slightly brown. Add the cabbage and the coriander and toss to coat. Lower heat and saute for about 5 minutes, or until just softened. Season to taste with salt and pepper and stir in parsley. Remove from heat. Partially cover and keep warm.

Step 4

Remove cod from refrigerator. Heat remaining 2 tablespoons of oil until hot but not smoking in a large, nonstick saute pan over medium heat. Lightly dust wrapped fish with flour and cracked pepper. Lay the cod in the pan, top down. Sear for 3 minutes. Turn and sear on other side for 2 minutes, or until just done in the center. Using a slotted spatula, remove to a warm platter. Place a piece of parchment paper or aluminum foil over the top to keep warm.

Step 5

Add the wine, carrot, and lemon zest and juice to the same saute pan over medium-high heat. Cook, stirring occasionally, for about 6 minutes, or until pan is almost dry. Add the stock and butter. Bring to a boil and cook, stirring constantly for about 2 minutes or until slightly thickened. Stir in minced sage and season to taste with salt and pepper. Remove from heat.

Step 6

Place equal portions of cabbage in the center of each of warm dinner plates. Set a piece of cod in the center of each, carefully removing the toothpick. Return sauce to high heat and quickly bring to a boil. Remove from heat and spoon equal portions over the top of each piece of cod. Serve immediately.


No special items needed.

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