Recipes
Roast Prosciutto-Wrapped Fish
Here, thin-sliced prosciutto is smeared with a pesto-like blend of basil, parsley, olive oil and pine nuts, encasing fish fillets that are then quick-roasted in butter (yes, olive oil would work).
Yield: 4
Cook Time: 30 minutes, depending on thickness of fish
Ingredients
- 1/2 cup fresh parsley leaves
- 1/2 cup fresh basil leaves
- 1/2 cup pine nuts
- 2 tablespoons olive oil, more or less
- Salt and freshly ground black pepper
- 4 4- to 6-ounce thick fillets of halibut, cod or other whitefleshed fish
- 2 or 3 ounces thinly sliced prosciutto
- 2 tablespoons butter, or more oil
Directions
Heat oven to 450 degrees. In a small food processor, combine herbs with pine nuts, enough olive oil to make a thick paste, and salt and pepper. (Alternatively, chop everything fine and combine in a bowl.)
Season fillets with salt and pepper. Lay two slices of prosciutto on a board, slightly overlapping like fish scales. Smear prosciutto with a layer of herb mixture, then lay fish in center and wrap it up.
Heat a large ovenproof skillet over medium-high heat for about 2 minutes; add butter. When foam subsides, cook fish for a minute on each side, then roast until tender, 5 to 10 minutes depending on thickness. Fillets are done when a thin-bladed knife will pass through their thickest point with little resistance. Serve.
Season fillets with salt and pepper. Lay two slices of prosciutto on a board, slightly overlapping like fish scales. Smear prosciutto with a layer of herb mixture, then lay fish in center and wrap it up.
Heat a large ovenproof skillet over medium-high heat for about 2 minutes; add butter. When foam subsides, cook fish for a minute on each side, then roast until tender, 5 to 10 minutes depending on thickness. Fillets are done when a thin-bladed knife will pass through their thickest point with little resistance. Serve.
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