- 12 slices prosciutto di Parma
- 3 pounds thick cod, cut into 12 (4-ounce) chunks
- Salt and freshly ground black pepper
- 3 tablespoons extra virgin olive oil (EVOO), 3 turns of the pan
- 1 lemon, cut into wedges
Halve the slices of prosciutto. Pat cod dry with paper towels and season with salt and pepper. Wrap fish in prosciutto. Heat EVOO in large nonstick skillet until it ripples over medium-high heat. Cook fish 3-4 minutes on each side until prosciutto is crisp and fish is firm. Do not crowd the pan. Work in 2 batches, fish can be served at room temperature or kept warm under a loose foil tent. Serve with lemon wedges.