Smoked Salmon & Prosciutto Wrapped Cod, Couscous With Mustard Vinaigrette Recipe

"The original recipe is from FishIsTheDishdotcom,' however, me and my friend ... sort of played with it a bit; and changed it up. The Cod is simply cut into large fingers; then, wrapped with smoked salmon and the parma/prosciutto. Parma is nothing more than prosciutto, from a particular region of Italy - so, either one works. The fish is wrapped, baked, and served over a mix of spinach and couscous with a mustard vinaigrette. Sounds like a lot of work; but, really it isn't too difficult, just a couple of steps. And, this is NOT a weeknight dinner; this is a dinner to entertain with - or, a nice dinner for that special someone. And, you can even prepare the Cod and vinaigrette ahead of time. Then, just pop the fish in the oven; and make the couscous - which takes just a few minutes. But, definitely worth making! I usually serve 2 pieces of the fish over the spinach/couscous per person; and, a simple tomato or fruit salad on the side."

Step by Step Method

Step 1

Vinaigrette ... Mix everything together in a small bowl; or, I love a small mason jar or tupperware container. Just shake; and, it's done. Refrigerate until ready to use. But, make sure to take it out before serving. You don't want it ice cold!

Step 2

Cod ... Take the cod out of the refrigerator to take the chill off. You never want to cook with cold seafood.

Step 3

Note: Depending on the brand of salmon and prosciutto used; the amount can vary. One brand of prosciutto was very wide; and, I only needed 1 piece to wrap the cod - the next time, I needed a bit more; but, usually 1 piece should work. The same goes for the salmon; and, how it is sliced. It can take 1-2 pieces, depending on the brand. So, remember to look at the size, not necessarily the weight.

Step 4

Wrap ... Take each piece of cod; and, cut it in 2 pieces. Cover a cutting board or your counter with a small piece of parchment paper. Then, lay the prosciutto down; enough to wrap the cod. Then, top with 1-2 pieces of salmon, depending on the size.

Step 5

Mix the butter and herbs together; and, spread on the top of each of the 8 cod pieces. Then, place the cod on the salmon (buttered side down). Wrap the salmon up around the cod; and, then, wrap the prosciutto around the entire piece. You shouldn't need to secure with a toothpic; but, you can if you want. You want to wrap up the entire piece of cod, including the ends; as much as you can.

Step 6

Bake ... Preheat the oven to 400 degrees; and, line a a baking sheet with foil or parchment paper; then, top with a baking rack. Add the fish, seam side down; lightly sprayed with a little olive oil or non-stick spray to crisp up. The baking rack will allow the fish to cook evenly on all sides; and get lightly golden brown and crispy. Bake on the middle shelf for 15-25 minutes. If you aren't sure the fish is done; use a thermometer - it should read 145 degrees. Again, the baking time can vary; depending on the thickness of your fish. Mine took 20 minutes.

Step 7

NOTE: If you don't have a baking rack; add the fish directly to a parchment lined baking sheet, lightly sprayed with a non stick spray. It will work just as good.

Step 8

Couscous ... Remember, couscous only takes a few minutes to cook; so, I prepare this when the Cod is cooking. Cook the couscous according to package directions; and, I love to use a vegetable or chicken broth instead of water. That is optional, but, it really adds a lot of flavor. Once the couscous is done - fluff using a fork, season with salt and pepper, add the spinach and scallions, toss to combine; and, cover and set to the side to keep warm. The heat will wilt the spinach.

Step 9

Serve and ENJOY! ... Plate individually - couscous, the 2 pieces of fish; and drizzle the vinaigrette over the top. Serve with a fresh tomato salad; or, even roasted asparagus for a really elegant dinner.