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Ingredients
  • 2 (5-ounce) cod fillets (boneless and skinless)
  • ½ teaspoon salt, divided
  • ½ teaspoon black pepper, divided
  • 4 slices prosciutto, about 10 grams per slice
  • 1 pint grape tomatoes, about 2 cups
  • 1 small zucchini, about 2 cups (I like to partially peel, leaving a little peel on)
  • 1.5 tablespoon olive oil, divided
  • 1 tablespoon chopped fresh thyme leaves, or 1 teaspoon of dried thyme
  • Lemon wedges, for serving (optional)
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