PROSCIUTTO ROASTED BASS WITH AUTUMN VEGETABLES
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees.
- For the vegetables, place the butternut squash, potatoes, parsnips, and carrots on a sheet pan and drizzle with 1/3 cup olive oil. Sprinkle with 1 tablespoon salt and 1 teaspoon pepper and toss together. Spread out in a single layer and roast for 30 minutes, turning once during cooking. After 30 minutes, toss with the garlic and roast for another 10 minutes, until all the vegetables are tender and starting to brown.
- Meanwhile, line another sheet pan with aluminum foil, and place a baking rack on top of the foil. Brush the fish fillets on both sides with olive oil and season them liberally with salt and pepper. Wrap each fillet with a slice of prosciutto to form a wide band around the center of the fillet, overlapping the ends on the skin side. Arrange the fillets on the rack with the prosciutto seam side down and roast for 10 to 15 minutes, until barely cooked.
- While the vegetables and fish are roasting, melt the butter over medium heat in a medium-size saute pan. Add the rosemary sprigs and cook over low heat until the rosemary leaves are crisp and the butter begins to brown, about 5 minutes. Discard the rosemary, stir in the lemon juice, and set aside.
- To serve, place the fish on a platter or individual plates, spoon the rosemary butter on top, and surround with the vegetables. Garnish with lemon wedges and serve hot.
COD BAKED WITH PROSCIUTTO
Cod with prosciutto and lentils is one of my favorite dinner party standbys. You can brush the cold cod fillets with a little melted butter and wrap them in the prosciutto a few hours before you want to cook them. Just let them sit in the fridge, and remember to bring them to room temperature before brushing with a little more butter and cooking. Arrange the lentils on a large dish, place the fish on top and garnish with some freshly chopped parsley if you wish.
Provided by Nigella Lawson
Categories dinner, easy, quick, main course
Time 20m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat oven to 400 degrees. Line a baking sheet with a nonstick liner or aluminum foil.
- Brush cod fillets with butter, and season with salt and pepper. Wrap each in a slice or two of prosciutto, leaving ends of fillets unwrapped. (If slices tear or are narrow, more than two may be used to wrap each fillet.) Brush with butter again, and place on baking sheet.
- Bake fish until firm and white at unwrapped ends, 10 to 12 minutes. Carefully remove from baking sheet, and, if desired, place each fillet on a bed of lentils.
Nutrition Facts : @context http, Calories 273, UnsaturatedFat 4 grams, Carbohydrate 1 gram, Fat 9 grams, Fiber 0 grams, Protein 44 grams, SaturatedFat 4 grams, Sodium 1440 milligrams, Sugar 0 grams, TransFat 0 grams
PROSCIUTTO WRAPPED COD
Steps:
- Season the fish on both sides with salt and pepper. Wrap 1 wide or 2 thin slices of prosciutto around each piece of cod. Spray a large nonstick skillet with cooking spray and preheat it over a medium-high heat. Add the fish fillets and cook for 3 to 4 minutes per side, until the prosciutto is crisp and the fish is cooked through. Serve.
Nutrition Facts : Calories 150, Fat 2.5 grams, SaturatedFat 0.5 grams, Cholesterol 70 milligrams, Sodium 600 milligrams, Carbohydrate 1 grams, Protein 29 grams
PAN-ROASTED HALIBUT WITH PROSCIUTTO, LEMON, WHITE WINE, AND CAPERS
Steps:
- Preheat the oven to 375 degrees F.
- Put the flour on a deep plate or in a shallow bowl and season well with salt and pepper. Dredge the fish in the flour. Put a large skillet over medium-high heat, add 1 tablespoon oil and the butter and get the skillet hot. Add the fillets and cook until browned on 1 side, 2 to 3 minutes. At the same time, add the prosciutto and cook, stirring, to brown. Then flip the fish, put the skillet in the oven, and roast until the fish is just cooked through, about 10 minutes.
- Remove the fish to 2 serving plates. Dump the prosciutto out onto paper towels to drain. Put the skillet back over medium heat. Add another tablespoon olive oil, the white wine, lemon juice, capers, the remaining 2 tablespoons butter and the parsley and bring to a boil; boil until reduced and thickened. Season with salt and pepper. Pour the sauce over the fish, top with the prosciutto, and serve immediately.
PROSCIUTTO & PESTO FISH GRATIN
Give white fish fillets a creamy makeover with this quick and flavour-packed recipe
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Season the fish all over, then wrap each fillet in a slice of ham. Put into a large baking dish. Dot the crème fraîche between the fillets and over the exposed ends of the fish. Dot the pesto around the fish, too. Scatter with the cheese.
- Bake the fish for 15-20 mins, adding the pine nuts halfway through, until the crème fraîche has made a sauce around the fish, and the cheese and ham are turning golden. Serve with plenty of crusty bread to mop up the sauce.
Nutrition Facts : Calories 406 calories, Fat 29 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 34 grams protein, Sodium 0.82 milligram of sodium
SUPER QUICK PROSCIUTTO WRAPPED FISH
This is quick and very tasty! The prosciutto gives the fish a totally different flavor. It is a slight variation on a Healthy Appetite recipe.
Provided by Maito
Categories Tilapia
Time 10m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Grind pepper over fish and wrap each piece in 2 slices of prosciutto.
- Spray a large nonstick skillet with cooking spray. Heat to medium-high heat. Add fish fillets and cook for 3-4 minutes per side, until prosciutto is crisping and fish is starting to brown. You may need to turn the heat down to medium after a few minutes. Note: adjust cooking time if using another type of fish that is thicker than tilapia.
Nutrition Facts : Calories 136.1, Fat 2.4, SaturatedFat 0.8, Cholesterol 70.9, Sodium 73.7, Protein 28.5
PROSCIUTTO-ROASTED HALIBUT WITH FRESH THYME
Categories Roast Sauté Quick & Easy Halibut White Wine Prosciutto Thyme Bon Appétit
Yield Makes 2 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Sprinkle fish fillets with salt and pepper. Sprinkle 1 teaspoon thyme atop each fish fillet. Place 2 slices prosciutto on work surface, overlapping slightly. Place 1 fish fillet crosswise in center of prosciutto; fold prosciutto over fish fillet. Repeat with remaining prosciutto and fish fillet.
- Heat oil in medium ovenproof skillet over medium-high heat. Add prosciutto-wrapped fish, seam side down. Cook until prosciutto is brown on all sides, about 1 minute per side. Transfer skillet to oven and roast fish until cooked through, about 6 minutes. Transfer to plates.
- Add shallot to same skillet; sauté over medium-high heat until beginning to brown, about 1 minute. Add wine and remaining 1 teaspoon thyme. Simmer until sauce is slightly reduced, about 1 minute. Whisk in butter. Drizzle sauce over fish and serve.
ROASTED PROSCIUTTO WRAPPED FISH
Make and share this Roasted Prosciutto Wrapped Fish recipe from Food.com.
Provided by MarielC
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 450 degrees. In a small food processor, combine herbs with pine nuts, enough olive oil to make a thick paste, and salt and pepper. (Alternatively, chop everything fine and combine in a bowl.).
- Season fillets with salt and pepper. Lay two slices of prosciutto on a board, slightly overlapping like fish scales. Smear prosciutto with a layer of herb mixture, then lay fish in center and wrap it up.
- Heat a large ovenproof skillet over medium-high heat for about 2 minutes; add butter. When foam subsides, cook fish for a minute on each side, then roast until tender, 5 to 10 minutes depending on thickness. Fillets are done when a thin-bladed knife will pass through their thickest point with little resistance.
Nutrition Facts : Calories 388.3, Fat 27.5, SaturatedFat 5.9, Cholesterol 62.1, Sodium 124.6, Carbohydrate 2.9, Fiber 1.1, Sugar 0.7, Protein 33.2
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