Prosciutto-Wrapped Cod & Lemony Bacony Spinach


Prosciutto-Wrapped Cod

& Lemony Bacony Spinach

We have a new obsession. It’s Jen Fisch’s (@KetoInTheCity) cookbook, The Big Book of Keto Diet Cooking. Not only are the recipes delicious - but they are ketogenic (ovbi) and easy.

We cooked up prosciutto-wrapped cod and lemony spinach for lunch. Instead of EVOO for the spinach we used bacon fat and alas we have lemony, bacony, spinach. We also added two tablespoons (versus 1) of capers… cuz we <3 capers.

Here you are. Let us know what you think in the comments!

Proscuitto-Wrapped Cod

2 6oz cod fillets

Ground black pepper

4 prosciutto slices

2 tablespoons butter

  • Pat fish dry with paper towel to remove excess water

  • Season with pepper and wrap prosciutto around fillets (2 slices per filet)

  • Heat a skillet over medium heat and add butter

  • Once the pan is hot and butter is melted, add fillets and cook on each side for ~5 minutes, or until outside is crispy and flaky

  • The recommended temp for finished is 145°F

Lemony Bacony Spinach

1 tablespoon bacon fat1 garlic clove

1 shallot, diced (s/o to our fave food processor)

4 cups fresh spinach

Lemon juice

1-2 tablespoons capers pending taste


Black pepper

  • In skillet, heat bacon fat over medium heat

  • Add shallot and garlic; saute for one minute or until fragrant

  • Add spinach, lemon juice, capers

  • Cook until spinach is just wilted

  • Season with salt and pepper