Ingredients
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, 3 turns of the pan
1 lemon, cut into wedges

Directions
Halve the slices of prosciutto. Pat cod dry with paper towels and season
with salt and pepper. Wrap fish in prosciutto. Heat oil in large nonstick skillet until it ripples
over medium-high heat. Cook fish 3 to 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.