Prosciutto-wrapped fish with roasted vine tomatoes
Nutrition Info.(per serve)
- 600g thick monkfish, grouper or snapper fillets
- 4 cloves garlic
- pinch salt
- handful sprigs fresh thyme
- 8 slices prosciutto
- 4 small vines cherry tomatoes (6-8 tomatoes on each)
- 2 tablespoons olive oil
- salt and pepper, to season
Total fat 12g
Saturated fat 3g
Dietary fibre 4g
1 Divide fillets into 4 roughly even servings. Crush garlic and salt in a mortar and pestle to a paste.
2 If fillets are very thick, cut a deep pocket in each piece and rub a quarter of the garlic paste into the pocket (for thinner fillets, rub paste over one side then double them over on themselves). Stuff 1-2 short sprigs of thyme into each pocket (or between folded layers) then wrap each portion in a slice of prosciutto so the ends of prosciutto are held under the fish. (The ‘parcels’ can be assembled to this stage then covered and refrigerated until just before they are required, if this suits.)
3 Preheat oven to 225°C. Place fish parcels in a large baking paper or Teflon-lined roasting pan. Arrange bunches of tomatoes around fish then drizzle packages and tomatoes with olive oil. Sprinkle with a little salt and pepper then roast for 12-15 minutes.
4 Remove from oven and carefully lift a fish package and stem of tomatoes onto each plate. Serve with a simple salad and some good bread on the side.
Make it gluten free: Use gluten-free prosciutto.
Hanu de Jong
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