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Prosciutto Wrapped Local Cod with Artichokes, Olives and Sun-dried Tomatoes

4 servings


Ethnic Cuisine High Fibre

Nutritional Facts Per Serving

32 g
10.2 g
4.3 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 223
  • Fat 6.3 g
    • Saturated   1.5 g
    • + Trans 
  • Cholesterol 72 mg
  • Sodium   768 mg
  • Carbohydrate 10.2 g
    • Fibre   4.3 g
    • Sugars  
  • Protein 32 g
    • Vitamin A 5 %
    • Vitamin C 25 %
    • Calcium 6 %
    • Iron 16 %


Preheat the oven to 375 degrees F. Place the artichokes, sun-dried tomatoes and olives in a bowl. Mix in the pesto; transfer to a baking dish. Pour in the stock. Wrap each cod fillet in a piece of prosciutto. Set on top of the artichoke mixture. Bake 15 minutes, or until the fish is cooked through. Divide among plates and serve.

Serving Suggestions

The fish would go great with simply boiled, small new potatoes, or a side dish with a more complex flavour, such as the risotto featured in the Osso Bucco with Saffron Risotto recipe found in our website recipe collection.

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