Tuesday, August 28, 2007

Cod wrapped in Prosciutto

3 tablespoons extra-virgin olive oil (EVOO)
Four 6- to 8-ounce cod fillets
4 slices prosciutto
salt and pepper to taste

Lemon wedges, for serving
In a large nonstick skillet, heat 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. Serve with a green salad and corn on the cob.

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