This Prosciutto-Wrapped Cod with Crispy Polenta and Roasted Red Pepper Relish is a restaurant-style dinner you can absolutely pull off at home. Tender, flaky cod is wrapped in salty prosciutto, seared until crisp, and served over golden polenta squares with a bright, tangy red pepper relish.

Every bite has contrast—crisp prosciutto, buttery cod, crunchy-edged polenta, and sweet-smoky peppers. It looks impressive on the plate but uses simple ingredients and straightforward steps, making it perfect for date night, dinner parties, or a special weekend meal.

Why You’ll Love This Dish

  • Restaurant quality at home – Plated like fine dining but made in your own kitchen.
  • Amazing textures – Crispy prosciutto, flaky cod, and crunchy-creamy polenta.
  • Big flavor – Savory fish, salty prosciutto, sweet roasted peppers, and bright vinegar.
  • Make-ahead friendly – Polenta can be made and chilled in advance.
  • Versatile – Works as a main course for guests or a cozy elevated weeknight dinner.

Ingredients

For the Crispy Polenta

  • 1 cup (170–180 g) dry polenta or medium-grind cornmeal
  • 4 cups (950 ml) water or low-sodium chicken/vegetable broth
  • 2 tbsp butter
  • 1/2 cup grated Parmesan cheese (optional but recommended)
  • 1/2 tsp salt (more to taste, depending on your broth)
  • 1/4 tsp black pepper
  • 1–2 tbsp olive oil (for crisping the polenta later)

For the Prosciutto-Wrapped Cod

  • 4 cod fillets (about 140–170 g / 5–6 oz each), skinless
  • 8 thin slices prosciutto (2 per fillet)
  • 1–2 tbsp olive oil
  • 1 tbsp butter (optional, for basting)
  • Salt and black pepper (use lightly—prosciutto is salty)
  • 1–2 tsp lemon juice, plus extra wedges for serving

For the Roasted Red Pepper Relish

  • 2 large roasted red bell peppers, chopped
    • (Use jarred roasted peppers, drained, or roast your own)
  • 2 tbsp olive oil
  • 1–2 tbsp red wine vinegar or sherry vinegar
  • 1 small shallot or 1/4 small red onion, very finely chopped
  • 1 clove garlic, minced
  • 1–2 tbsp fresh parsley or basil, chopped
  • 1/4 tsp smoked paprika (optional, for extra smokiness)
  • Salt and black pepper, to taste

Optional Garnishes

  • Extra chopped herbs (parsley, basil)
  • Freshly grated Parmesan
  • Lemon wedges or lemon zest

How to Make Prosciutto-Wrapped Cod with Crispy Polenta and Roasted Red Pepper Relish

1) Make and chill the polenta

Bring water or broth to a simmer in a medium saucepan. Whisk in salt, then slowly pour in the polenta while whisking to avoid lumps.

Reduce heat to low and cook, stirring frequently, for 15–20 minutes, or until thick, creamy, and the grains are tender.

Stir in butter, Parmesan (if using), and black pepper. Taste and adjust seasoning.

Pour the hot polenta into a lightly greased baking dish (about 8×8 inch / 20×20 cm) or small rimmed tray. Spread into an even 1–2 cm thick layer.

Let cool to room temperature, then refrigerate for at least 1 hour (or up to a day) until firm and sliceable.

Tip: The thinner you spread the polenta, the crispier the edges will be when seared.

2) Make the roasted red pepper relish

In a bowl, combine chopped roasted red peppers, olive oil, vinegar, shallot, garlic, herbs, and smoked paprika if using.

Season with salt and black pepper to taste. Adjust vinegar and oil until it’s bright but balanced—tangy, slightly sweet, and glossy.

Set aside to let the flavors meld (or refrigerate if making ahead).

Tip: This relish can be made a day in advance and kept chilled; bring to room temperature before serving.

3) Crisp the polenta

Once the polenta is fully set, turn it out onto a cutting board. Cut into squares or rectangles (1 per serving, plus extras if desired).

Heat a large nonstick skillet over medium-high heat with a drizzle of olive oil.

Add polenta pieces in a single layer and cook for 3–4 minutes per side, until golden and crisp on the outside and hot in the center.

Transfer to a tray and keep warm in a low oven if needed.

Tip: Don’t move the polenta too soon—let a crust form so it releases easily from the pan.

4) Wrap and cook the cod

Pat cod fillets dry with paper towels. Season lightly with black pepper (and just a small pinch of salt, if any).

Wrap each fillet in 2 slices of prosciutto, overlapping slightly so the prosciutto fully covers the fish.

Heat olive oil in a large skillet over medium to medium-high heat. Place the prosciutto-wrapped cod in the pan seam-side down.

Cook for 3–4 minutes until the prosciutto is browned and crisp. Carefully flip and cook another 3–4 minutes, depending on thickness, until the cod is just opaque and flakes easily with a fork.

Optional: Add 1 tbsp butter to the pan in the last minute and baste the fish with the foamy butter for extra richness.

Finish with a squeeze of lemon juice over the fillets.

Tip: If your fillets are very thick, you can transfer the pan to a 180°C / 350°F oven for a few minutes to finish cooking.

5) Assemble and serve

Place a crispy polenta square or rectangle on each plate.

Top with a prosciutto-wrapped cod fillet. Spoon roasted red pepper relish generously over or around the fish and polenta.

Garnish with extra herbs, parmesan, and lemon wedges if desired. Serve immediately while everything is hot and crisp.

Tip: Spoon some extra olive oil or any buttery pan juices around the plate for a glossy, restaurant-style finish.

Serving Suggestions

  • Serve with a simple green salad dressed with lemon and olive oil.
  • Add a side of garlicky sautéed spinach or roasted asparagus.
  • Pair with crisp white wine (like Pinot Grigio, Sauvignon Blanc, or a light Chardonnay) or sparkling water with lemon.
  • For a dinner party, plate each serving individually with extra relish and herbs for a polished look.

Cook’s Tips

  • Dry the fish well: This helps the prosciutto stick and crisp up nicely.
  • Don’t oversalt: Prosciutto, Parmesan, and broth already add plenty of salt—season lightly and taste as you go.
  • Make polenta ahead: You can cook and chill the polenta the day before, then cut and crisp it just before serving.
  • Use a nonstick or well-seasoned pan: This helps both the polenta and prosciutto-wrapped cod release easily.
  • Don’t overcook cod: Remove the fish from heat as soon as it flakes easily; it will continue cooking slightly off the heat.

Variations & Add-Ins

  • Change the fish: Swap cod for haddock, halibut, pollock, or another firm white fish.
  • Herb polenta: Stir fresh chopped herbs (thyme, parsley, chives) into the polenta at the end of cooking.
  • Cheesier polenta: Add more Parmesan or a bit of grated pecorino for a sharper, saltier flavor.
  • Spicy relish: Add chili flakes or finely chopped fresh chili to the red pepper relish.
  • Creamy touch: Finish the polenta with a spoonful of cream or mascarpone for extra richness.

Storage & FAQ

  • Storage: Store leftover cod, polenta, and relish separately in airtight containers in the fridge for up to 2 days.
  • Reheating polenta: Recrisp polenta squares in a lightly oiled skillet or in a hot oven until warmed through and crunchy again.
  • Reheating fish: Reheat cod gently in a low oven to avoid drying it out (it may not be as crisp as freshly cooked).
  • Make-ahead components: Polenta and relish are great make-ahead elements; cook the fish fresh for best texture.
  • Can I use jarred peppers? Yes—good-quality jarred roasted red peppers save time and work perfectly for the relish.

Prosciutto-Wrapped Cod with Crispy Polenta and Roasted Red Pepper Relish gives you a beautiful, restaurant-style plate at home—crispy prosciutto, flaky fish, golden polenta, and bright, tangy pepper relish. It’s elegant enough for guests but simple enough for a special night in.

Prosciutto-Wrapped Cod with Crispy Polenta and Roasted Red Pepper Relish

Prosciutto-Wrapped Cod with Crispy Polenta and Roasted Red Pepper Relish
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Servings: 4
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An elegant main dish featuring tender cod wrapped in crisp prosciutto, served over golden, pan-crisped polenta squares with a bright roasted red pepper relish. Perfect for date night, dinner parties, or whenever you want a restaurant-quality meal at home.

Prosciutto-Wrapped Cod with Crispy Polenta and Roasted Red Pepper Relish
🖨 Print Recipe📌 Pin it

Ingredients

  • For the Crispy Polenta:
  • 1 cup (170–180 g) dry polenta or medium-grind cornmeal
  • 4 cups (950 ml) water or low-sodium broth
  • 2 tbsp butter
  • 1/2 cup grated Parmesan cheese (optional but recommended)
  • 1/2 tsp salt (more to taste)
  • 1/4 tsp black pepper
  • 1–2 tbsp olive oil (for frying/crisping)
  • For the Prosciutto-Wrapped Cod:
  • 4 skinless cod fillets (about 140–170 g / 5–6 oz each)
  • 8 thin slices prosciutto (2 per fillet)
  • 1–2 tbsp olive oil
  • 1 tbsp butter (optional, for basting)
  • Salt and black pepper (go light on salt)
  • 1–2 tsp lemon juice, plus extra lemon wedges for serving
  • For the Roasted Red Pepper Relish:
  • 2 large roasted red bell peppers, chopped (jarred or homemade)
  • 2 tbsp olive oil
  • 1–2 tbsp red wine vinegar or sherry vinegar
  • 1 small shallot or 1/4 small red onion, very finely chopped
  • 1 clove garlic, minced
  • 1–2 tbsp chopped fresh parsley or basil
  • 1/4 tsp smoked paprika (optional)
  • Salt and black pepper, to taste
  • Optional Garnishes:
  • Extra chopped parsley or basil
  • Freshly grated Parmesan
  • Lemon wedges

Instructions

  1. 1. Cook and chill the polenta
  2. 2. In a saucepan, bring water or broth to a simmer. Add salt.
  3. 3. Gradually whisk in polenta. Reduce heat to low and cook, stirring often, for 15–20 minutes, until thick and creamy.
  4. 4. Stir in butter, Parmesan (if using), and black pepper. Taste and adjust seasoning.
  5. 5. Pour into a greased 8×8 inch (20×20 cm) dish and spread evenly. Let cool, then refrigerate until firm (at least 1 hour).
  6. 6. Make the roasted red pepper relish
  7. 7. In a bowl, combine chopped roasted peppers, olive oil, vinegar, shallot, garlic, herbs, and smoked paprika (if using).
  8. 8. Season with salt and pepper. Adjust oil and vinegar to taste.
  9. 9. Set aside to marinate while you finish the dish.
  10. 10. Crisp the polenta
  11. 11. Turn the chilled polenta out onto a cutting board and cut into 4–8 squares or rectangles.
  12. 12. Heat a nonstick skillet over medium-high heat with a drizzle of olive oil.
  13. 13. Cook polenta pieces for 3–4 minutes per side, until golden and crisp.
  14. 14. Transfer to a tray and keep warm in a low oven if needed.
  15. 15. Wrap and cook the cod
  16. 16. Pat cod dry and season lightly with black pepper (and a tiny pinch of salt, if desired).
  17. 17. Wrap each fillet in 2 slices of prosciutto, covering the surface of the fish.
  18. 18. Heat olive oil in a large skillet over medium to medium-high heat.
  19. 19. Add prosciutto-wrapped cod, seam-side down, and cook 3–4 minutes, until nicely browned.
  20. 20. Carefully flip and cook another 3–4 minutes, or until the cod is just opaque and flakes easily.
  21. 21. Optional: Add butter in the last minute and spoon it over the fish. Finish with a squeeze of lemon juice.
  22. 22. Assemble and serve
  23. 23. Place a crispy polenta piece on each plate.
  24. 24. Top with a prosciutto-wrapped cod fillet.
  25. 25. Spoon roasted red pepper relish over or around the fish and polenta.
  26. 26. Garnish with herbs, Parmesan, and lemon wedges. Serve immediately.

Notes

Polenta can be made a day ahead; just chill it until you’re ready to slice and crisp.
Use jarred roasted red peppers to save time. Drain well before chopping.
Prosciutto is salty, so season the cod lightly and taste the dish before adding extra salt.
If your fillets are thick, you can finish cooking them in a 180°C / 350°F oven for a few minutes after searing.

Nutrition

Calories: ~550–600
Protein: ~35–40 g
Total Fat: ~25–30 g
Carbohydrates: ~45–50 g
Fiber: ~3–4 g