Prosciutto-wrapped cod with roasted grapes

Air fry or oven bake this easy, impressive meal!

So many of the meals I prepare lean toward the comfort food end of the spectrum but occasionally I come up with delicious new ideas that are both comforting and elegant…and this is one of them. While I’ll be pleased to serve this at an upcoming fancy dinner party, I’ll also likely prepare it often ‘just because’ for my little family. If you’re able to purchase cod loins (the thicker part of the fillet), I encourage you to do so as they are more uniform in thickness, making them easier to cook evenly. If using a fillet instead, consider trimming the fish and layering pieces together as needed to make two portions, per the dimensions given in the method below. Note that you can prepare the cod and prosciutto bundles up to 4 hours in advance; refrigerate until ready to cook. We find serving it with roasted grapes and mashed potatoes to be perfect, but you could easily add another vegetable like steamed green beans or broccoli, if you like. If you’re looking for another easy yet impressive way to prepare fish, I highly recommend my steak spice crusted salmon recipe or my crunchy pan-fried cod fillets.

Ingredients

• 1 – 2 tablespoons (15-30 mL) olive oil, divided
• 1 cod loin or fillet (approximate weight 7 oz or 200 g)
• 2 tablespoons grainy mustard
• 4 slices prosciutto
• 20 seedless red grapes (or more)
• 2 teaspoons melted butter
• 2 teaspoons balsamic vinegar
• Hot mashed potatoes, to serve
• Chopped parsley, to garnish

Method

• Add just enough olive oil to the bottom of the air fryer basket to grease it lightly (remove the crisping tray from the bottom first, if your unit has one).
• Halve half of the grapes and place them in the basket, arranging them close together in one layer (you will be placing the fish on top).
• Cut the cod loin in half crosswise (if using a fillet, trim and stack as needed to create two pieces of fish approximately 1 inch thick and 4 inches square (2.5 cm x 10 cm).
• Generously pepper both sides of the cod and spread grainy mustard on the top. Wrap each fillet in prosciutto slices, with the second slice placed at a 90 degree angle to the first so the fish is almost completed wrapped in prosciutto.
• Preheat air fryer to 425F. Lightly brush both sides of the wrapped fish with a little olive oil then place the bundles on top of the grapes.
• Cook until the internal temperature of the fish is 145F (cooking time will vary with the thickness of the fish but likely about 12-15 minutes). Using tongs, carefully flip the fish over after 8 minutes of cooking time. Use an instant read thermometer to start checking the fish after 11 minutes.
• If oven baking, place grapes in the bottom of a lightly greased, oven-safe skillet or baking pan just large enough to hold the fish. Cook at 425F, flipping fish after 8 minutes, until fish reaches 145F on an instant-read digital thermometer.
• While fish is cooking, whisk together balsamic and melted butter in a pourable vessel (I use a small jug).
• When fish is done, remove from air fryer or oven. If serving with hot mashed potatoes, divide them between two broad bowls (pasta bowls are great), then scatter grapes evenly over the potatoes. Place one piece of cod in each bowl.
• Drizzle butter-balsamic mixture over top then sprinkle with parsley and serve hot.

Serves 2; recipe can easily be multiplied.