• 4servings
  • 45minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B6, H
MineralsSelenium, Natrium, Iodine, Fluorine, Potassium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 Fillets of fish

  2. 100g Sun dried tomatoes

  3. 2 handfuls of fresh basil

  4. olive oil

  5. 20 slices of prosciutto

  6. sea salt

  7. Freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Place the sun dried tomatoes and basil in a food processor and blend until smooth. While blending add a little bit of olive oil to the paste until it’s nice and spreadable. Possibly add a dash of balsamic vinegar if you’re feeling adventurous.

  2. Rub some olive oil on an A4 size piece of grease proof paper and lay 4 slices of prosciutto snugly next to each other on the piece of paper. Smear the sun dried tomato and basil paste over the prosciutto then place the fish fillets at one end, season and using the greaseproof paper, fold and roll up. Remove the greaseproof paper and carefully move to an oiled baking tray or dish, then roast in a preheated oven for 15-20 minutes.

  3. Slice the fish in half and serve it with some really buttery mashed potato. Garnish with basil leaves, a whip of olive oil and freshly ground black pepper.


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