Crispy Prosciutto-Wrapped Cod and Caramelized Onion-Asparagus Salad


  • 6 tablespoons extra virgin olive oil (EVOO), divided
  • 1 large onion, chopped
  • Salt and pepper
  • 4 slices prosciutto di Parma
  • 4 cod fillets (6-8 ounces each)
  • Salt and black pepper
  • 1 lemon, cut into wedges
  • 1 pound asparagus, trimmed and cut into bite-size pieces on an angle
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh thyme, chopped
  • 1 plum tomato, seeded and finely chopped, for garnish


Heat 3 tablespoons of EVOO, three turns of the pan, in a skillet over medium to medium-high heat. Add onion, season with salt and pepper and cook until caramel-colored, stirring occasionally, 15-20 minutes.

Lay out the prosciutto on clean surface. Pat cod dry and season with salt and pepper. Wrap fish in ham. Heat remaining 3 tablespoons EVOO in a large nonstick skillet until it ripples over medium-high heat. Cook fish for 3-4 minutes on each side until ham is crisp and fish is firm. Serve with lemon wedges.

While fish cooks, pour 1 inch of water into a skillet and bring to boil. Add salt and asparagus and cook for 3 minutes, then drain.

Stir mustard and thyme into caramelized onions and toss with asparagus to coat.

Serve cod alongside asparagus, garnish with chopped tomato.

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