(Original post published January 20, 2012. Updated October 27, 2025.)
It’s finally here — fresh Pacific Cod from the Northwest! Mild, flaky, and easy to cook, this fish is perfect for family meals or elegant entertaining. Even better, it’s a sustainable choice you can feel good about. And yes, this recipe proves you can make incredible cod without ever reaching for the deep fryer.
Cod’s Storied Past
Cod isn’t just another white fish — it’s one of the most historically important foods in the Western world. The Atlantic cod fueled economies, inspired exploration, and even fed armies for centuries. As early as Viking times, dried and salted cod was a vital trade good, connecting Europe and the Americas long before the modern era.
If you’re a lover of both seafood and history, I highly recommend Cod: A Biography of the Fish That Changed the World by Mark Kurlansky — named one of the New York Public Library’s top 25 books of the year. It’s a fascinating story of how one humble fish changed global cuisine and commerce.
Sadly, after more than a thousand years of heavy fishing, Atlantic cod populations have collapsed in many regions. With careful management and time, they may recover — but for now, we have a more responsible option swimming on the other coast.
A Sustainable Choice: Pacific Cod
Thankfully, Pacific cod populations are healthy and responsibly managed. Harvesting practices are less damaging to the environment, and U.S. fisheries are closely regulated to ensure sustainability.
Personally, I steer clear of threatened species such as Atlantic cod, sole, flounder, hake, haddock, and bluefin tuna, choosing instead the abundance of Pacific cod — one of the mildest, most versatile fish available. When this season opens, I enjoy it freely and without guilt.
Recipe: Cod Saltimbocca
A savory twist on a classic Italian favorite — cod wrapped in prosciutto with chèvre and sage.
Serves: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients
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Cod fillets, 6–8 oz per person
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Olive oil
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Tony’s Tuscan Grill Rub, or Italian herbs with salt and pepper
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Chèvre (goat cheese)
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Prosciutto di Parma, thinly sliced
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Fresh sage leaves
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Butter, melted
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Breadcrumbs
Directions
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Prep the fish:
Cut cod into 3–4 oz pieces, roughly the width of a prosciutto slice. If the fish is uneven, overlap smaller pieces — they’ll cook beautifully once wrapped. Check carefully for bones and remove as needed. -
Season and assemble:
Brush each piece lightly with olive oil and season with Tony’s Tuscan Grill Rub (or your favorite blend of Italian herbs).
Lay out a slice of prosciutto, add a bit of chèvre and a few sage leaves at one end, and place the fish on top. Add more sage to taste, then roll tightly in the prosciutto. Repeat with remaining pieces.Tip: Pre-sliced prosciutto (like Fiorucci brand) makes this step easy. Wraps can be prepared several hours ahead and refrigerated until ready to cook.
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Bake:
Preheat oven to 450°F and position the rack near the top.
Melt about 1 tsp butter per fish roll and mix with 2–3 tsp breadcrumbs. Sprinkle over the top of each roll. Place fish on a parchment-lined baking sheet and roast until the internal temperature reaches 150°F — about 15–20 minutes, depending on thickness. -
Serve:
Pair with pasta tossed in Tony’s Vodka Sauce or a light tomato cream sauce. Serve alongside a crisp white wine like Sauvignon Blanc or Pinot Grigio.
Buon Appetito — Salute!
— Chef Mick Rosacci, Tony’s Market
Recipe Variation: Prosciutto-Wrapped Fish and Pasta
For a heartier version, serve your baked prosciutto-wrapped cod over linguine or fettuccine tossed in a light white wine butter sauce. The salty prosciutto and creamy chèvre complement delicate pasta beautifully.
Why We Love It
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Sustainably sourced: Pacific cod is an ocean-friendly choice.
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Kid-friendly: Its mild flavor and tender flakes make it a hit with everyone.
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Elegant yet simple: Five-star flavor with minimal prep.
Fish with a past, yes — but thanks to sustainable fisheries and smart choices, cod also has a promising future.
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