Prosciutto and pesto fish parcels

Preparation time:
30 mins
Cooking time:
20 mins
Serves:
4
My Kitchen Rules' Megan and Andy: The fish-loving Tassies put the basil sauce through its paces

Ingredients

4 skinless snapper fillets (720g)
8 slices prosciutto (150g)
1 tblsp peanut oil
12 to 16 truss cherry tomatoes
1/4 cup chopped fresh tarragon
250g baby rocket leaves
1 tblsp extra virgin olive oil

2 tsps lemon juice


Basil Pesto

1/4 cup pine nuts
1 1/2 cups fresh basil leaves
1 clove garlic
1/4 cup finely grated parmesan
1/2 cup olive oil

Method

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.

Notes

1. To make basil pesto, place nuts, basil, garlic and cheese in a food processor. Process until chopped. Add oil until combined.


2. Arrange two slices of prosciutto into a cross shape on a clean chopping board. Place one fillet of fish in the centre and wrap.


3. Cook, cross-side up, for about 1 minute, or until lightly browned. Turn over and repeat. Add cherry tomatoes. Transfer to oven.

Source:
that's life! TEST KITCHEN
Author:
Stylist:
Carolyn Feinberg
Photographer:
Benito Martin
Rating:
(5)