Prosciutto-wrapped fish

SERVES 4

Preparation time: 15 minutes

Cooking time: about 25 minutes

 

 

8 very thin slices prosciutto, about 125 g in total, trimmed of fat

4 firm white fish fillets, about 150 g each, skinned

1 cup (80 g) fresh wholemeal breadcrumbs

⅔ cup (80 g) chopped toasted hazelnuts

2 tablespoons chopped fresh coriander

2 eggs, beaten

salt and pepper

4 tablespoons white wine

1½ tablespoons (30 g) butter

1 kg floury potatoes (e.g. russet (idaho) or king edward), peeled and cut into large chunks

100 ml low-fat milk

2 tablespoons chopped rocket

500 g asparagus spears

 

 

1. Preheat the oven to 190°C. Lay 2 overlapping slices of prosciutto on a board and place a fish fillet on top, skinned side up. Combine the breadcrumbs with the hazelnuts, coriander, eggs and a little pepper. Spread one-quarter of this mixture on top of the fish, pressing it over evenly. Carefully roll up the fish and prosciutto like a swiss roll. Repeat with the remaining prosciutto, fish fillets and hazelnut filling.

 

2. Arrange the fish rolls in a lightly greased ovenproof dish. Pour over the wine. Using 15 g of the butter, put a dab on top of each roll. Cover tightly with foil and bake for 20–25 minutes, or until the fish flakes easily.

 

3. Meanwhile, put the potatoes into a large pan and pour over boiling water to cover. Cook over a moderate heat for about 15 minutes, or until tender.

 

4. Drain and mash the potatoes, then beat in the milk, remaining 15 g butter and the rocket, and season to taste. Transfer to a serving dish and keep hot. Steam the asparagus for about 4 minutes, or until just tender.

 

5. Serve the fish, cut into slices, on individual warmed dinner plates, with the asparagus and potatoes.

 

 

 

* Each serving provides 2872 kJ, 686 kcal, 52 g protein, 30 g fat (8 g saturated fat), 53 g carbohydrate (6 g sugars), 8 g fibre