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2 tsps lemon juice
Basil Pesto1/4 cup pine nuts
1| To make basil pesto, place nuts, basil, garlic and cheese in a food processor. Process until chopped. With the motor operating, slowly add oil until combined. Transfer pesto to a large bowl.
2| Season fish to taste with salt and pepper. Add to bowl with basil pesto. Toss well to coat.
3| Arrange two slices of prosciutto into a cross shape on a board. Place one fillet of fish in the centre. Fold over prosciutto to form a parcel. Repeat process with remaining prosciutto and fish.
4| Heat peanut oil in an ovenproof frying pan. Add fish. Cook, cross-side up, for about 1 minute. Turn over and repeat. Add tomatoes. Transfer pan to oven.
5| Cook in a slow oven (150C) for about 15 to 20 minutes. Remove tomatoes. Add tarragon to pan juices.
6| Combine rocket, olive oil and juice. Season. Toss to combine.7| Serve fish with tomatoes and rocket salad. Drizzle over pan juices.
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