Broiled Cod Wrapped in Prosciutto with Lemon Spinach

Choosing one special ingredient can transform an ordinary meal into an elegant one. Here, slices of paper-thin prosciutto — salt-cured Italian ham — dress up cod and sautéed spinach.

4 (6 oz) skinless cod fillets
4 thin slices prosciutto (2 oz total)
2 Tbsp. + 1 tsp. olive oil
3-4 bunches flat-leaf spinach (2½ lbs total), thick stems removed
1 lemons, freshly juiced
1 lemon, cut into wedges

Heat broiler, with rack set 4" from heat. Season cod with salt and pepper. Wrap 1 slice prosciutto around each fillet; rub with 1 tsp. oil, and place, seam side down, on a broilerproof baking sheet. Broil until prosciutto is browned and fish is opaque throughout, 8-12 minutes.

Meanwhile, in a large skillet, heat remaining 2 Tbsp. oil over medium. Add as much spinach as will fit in skillet; season with salt and pepper. Cook, tossing and adding more spinach as there is room, until wilted and tender, 4-6 minutes. Sprinkle with lemon juice; toss to combine.

Serve cod with spinach and lemon wedges.

Makes 4 servings.