Prosciutto Roast Cod

4 (6-ounce / 175 g) cod fillets
Coarse sea salt and freshly ground black pepper to taste
8 ounces / 250 g thinly sliced prosciutto
4 tablespoons / 60 mL olive oil

Season the fillets with salt and pepper and tightly wrap them with the prosciutto. Wrap twice so as to cover the whole fish. Fasten with toothpicks if necessary.

Heat the oil in a large heavy skillet until it just begins to smoke. Add the fish and brown it on all sides.

Depending on its thickness, the fish will require 10 to 15 minutes of cooking in total. (Meanwhile, reheat the sauce and wilt the spinach.) If the prosciutto has browned but the fish is not cooked through, finish cooking the fish in a preheated 400F / 200C over. Serve immediately.