Cod Baked With Prosciutto

• Six 6-ounce skinless cod fillets
• 2 tablespoons butter, melted
• 8 ounces (about 16 large slices) prosciutto di Parma

1. Heat oven to 400 degrees.
2. Line a baking sheet with a nonstick liner or aluminum foil.
3. Brush cod fillets with butter, and wrap each in a slice or two of prosciutto, leaving ends of fillets unwrapped.
4. (If slices tear or are narrow, more than two may be used to wrap each fillet.)
5. Brush with butter again, and place on baking sheet.
6. Bake fish until firm and white at unwrapped ends, about 20 minutes.
7. Carefully remove from baking sheet, and, if desired, place each fillet on a bed of lentils.

cod fillets, butter, parma

Taken from cooking.nytimes.com/recipes/8174 (may not work)