Prosciutto Wrapped Fish Recipes

PROSCIUTTO WRAPPED COD WITH ROASTED TOMATOES

Steps:

• Preheat oven to 180C/375F.
• Season the fish with salt and pepper, then gently wrap tightly each cod fillet with a slice of prosciutto. Brush each fillet with a little olive oil then place on a baking tray.
• In a bowl, mix together the tomatoes with 1 tbsp of olive oil, balsamic vinegar, garlic, oregano and thyme. Season with salt and pepper and gently mix until tomatoes are well coated.
• Place the tomatoes on the tray, pouring over them any leftover dressing.
• Bake in the oven in the middle shelf for 10-15 minutes or until the fish is opaque and cooked through (it should flake easily).
• Remove the fish from the oven and set aside on a warm plate. Move the tray on the top shelf and continue to cook the tomatoes for a further 4-5 min.
• Remove from the oven, arrange the fish back in the tray and sprinkle with few basil leaves (optional).
• Serve to the table family-style directly from the tray.

BAKED COD WRAPPED IN PROSCIUTTO WITH CHERRY TOMATOES

Steps:

• Preheat oven to 425˚F. Pat dry the cod fillets with paper towels and remove any stray bones.
• Place filet onto a rimmed baking sheet and fold the thin sides onto the filet to create a uniformly thick filet. Season all sides with salt and pepper and drizzle each side with 1 Tbsp of olive oil.
• Place strips of prosciutto over the filet overlapping the slices as you go to avoid any gaps in prosciutto. Tuck the layers underneath the filet. The ends do not need to be fully covered.
• Place tomatoes in a bowl, season lightly with salt and pepper, and drizzle with 1 Tbsp olive oil. Toss to combine.
• Add seasoned tomatoes to the baking sheet around the fish and bake at 425˚F for 35 minutes or until the center of the fish reaches 145F on an instant-read thermometer. The fish should be flaky in the thickest part of the filet. Cool for 5 minutes then slice into portions with a serrated knife and spoon pan juices over the slices to serve.

PROSCIUTTO-WRAPPED BRANZINO WITH FENNEL, CHILE AND HERBS

Steps:

• For the fennel slaw: In a large bowl, combine the fennel, blood oranges, red onions, olives, chile flakes, oregano, parsley and fennel pollen. Season with salt and pepper, drizzle with olive oil and toss well.
• For the branzino: Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
• Stuff the branzino with the sliced lemons, oregano, parsley, garlic, Fresno chiles and fennel seeds. Sprinkle inside and out with salt and pepper.
• Shingle three or four slices of prosciutto on a work surface. Wrap a branzino tightly in the shingled prosciutto and secure with a couple pieces of butcher's twine. Repeat for the remaining branzino.
• Drizzle the fish with olive oil, then place on the prepared baking sheet and douse with the vermouth. Roast for about 10 minutes on each side, or until the prosciutto has browned. Cut away the twine and serve.
• While the fish is in the oven, heat the 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the four lemon halves and cook until browned. Douse over the fish when served.

PROSCIUTTO-WRAPPED MEDITERRANEAN SWORDFISH

Steps:

• Preheat the oven to 250 degrees F and set a wire rack on a baking sheet. Season the swordfish on both sides with salt and pepper. Wrap each steak with 1 or 2 slices of prosciutto, until just covered, without overlapping too much. Set aside.
• Using a paring knife, peel the oranges, removing all the white pith. Working over a mixing bowl to catch the juice, cut between the membranes to release the segments; add to the bowl. Add the raisins to the bowl so they plump while preparing the rest of the dish. Trim the stalks from the fennel bulbs, reserving the fronds for garnish; remove the tough outer leaves. Cut each bulb in half lengthwise, trim the base and cut out the core. Slice the fennel into strips as thin as possible. Put the fennel slices in the bowl and add the olives, anchovies, vinegar, 1/4 cup olive oil, the basil and fennel seeds. Season with salt and pepper and toss gently to mix.
• Heat 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. When shimmering, carefully add 4 of the swordfish steaks and cook until the prosciutto is browned and crisp and the fish is just cooked through, about 3 minutes per side. Transfer to the baking sheet and keep warm in the oven. Wipe out the skillet, add the remaining 3 tablespoons oil and repeat with the remaining fish.
• Serve the fish over the fennel salad. Garnish with the arugula, cherry tomatoes and reserved fennel fronds.

MEDITERRANEAN SWORDFISH WRAPPED IN PROSCIUTTO

Steps:

• Preheat oven to 375 degrees F.
• Lightly oil the swordfish all over and season generously with salt and pepper. Lay 15 pieces of prosciutto out flat on waxed paper, overlapping a bit, and place the swordfish loin on top. Roll the prosciutto around the circumference of the fish, to wrap it. Remove the waxed paper. Secure the swordfish ?roast? with butcher?s twine. Thread the thyme sprigs under the pieces of string. Coat a roasting pan with olive oil and set on 2 burners over high heat until almost smoking. Sear the swordfish on all sides until the prosciutto begins to crisp up, about 4 minutes per side. Transfer to the oven and bake for 30 minutes or until the fish is opaque and feels springy-firm when poked.
• Using a paring knife, peel the oranges, removing all the white pith. Place a mixing bowl under the orange to catch the juice and cut between the membranes to release the segments; add to the bowl. Add the raisins to the oranges so they plump while preparing the rest of the dish. Trim the stalks from the fennel bulbs, reserving the fronds for garnish, and remove tough outer leaves. Cut the bulb in half lengthwise, trim the base, and cut out the core. Slice fennel into strips as thin as possible. Put the fennel slices in the bowl and add the olives, anchovies, vinegar, oil, basil, and fennel seeds. Season, to taste, with salt and pepper; toss gently to mix.
• To serve, spoon the fennel salad down the length of a serving platter. Remove twine from the swordfish and slice into 1 1/2-inch steaks, lay the swordfish in the center, and drizzle platter with olive oil. Garnish with arugula, cherry tomatoes, and reserved fennel tops.

PROSCIUTTO & PESTO FISH GRATIN

Steps:

• Heat oven to 200C/180C fan/gas 6. Season the fish all over, then wrap each fillet in a slice of ham. Put into a large baking dish. Dot the crème fraîche between the fillets and over the exposed ends of the fish. Dot the pesto around the fish, too. Scatter with the cheese.
• Bake the fish for 15-20 mins, adding the pine nuts halfway through, until the crème fraîche has made a sauce around the fish, and the cheese and ham are turning golden. Serve with plenty of crusty bread to mop up the sauce.

COD BAKED WITH PROSCIUTTO

Steps:

• Heat oven to 400 degrees. Line a baking sheet with a nonstick liner or aluminum foil.
• Brush cod fillets with butter, and season with salt and pepper. Wrap each in a slice or two of prosciutto, leaving ends of fillets unwrapped. (If slices tear or are narrow, more than two may be used to wrap each fillet.) Brush with butter again, and place on baking sheet.
• Bake fish until firm and white at unwrapped ends, 10 to 12 minutes. Carefully remove from baking sheet, and, if desired, place each fillet on a bed of lentils.

PROSCIUTTO WRAPPED COD

Steps:

• Season the fish on both sides with salt and pepper. Wrap 1 wide or 2 thin slices of prosciutto around each piece of cod. Spray a large nonstick skillet with cooking spray and preheat it over a medium-high heat. Add the fish fillets and cook for 3 to 4 minutes per side, until the prosciutto is crisp and the fish is cooked through. Serve.

SUPER QUICK PROSCIUTTO WRAPPED FISH

Steps:

• Grind pepper over fish and wrap each piece in 2 slices of prosciutto.
• Spray a large nonstick skillet with cooking spray. Heat to medium-high heat. Add fish fillets and cook for 3-4 minutes per side, until prosciutto is crisping and fish is starting to brown. You may need to turn the heat down to medium after a few minutes. Note: adjust cooking time if using another type of fish that is thicker than tilapia.

ROASTED PROSCIUTTO WRAPPED FISH

Steps:

• 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.