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Prosciutto-wrapped fish with smashed peas
Prosciutto-wrapped fish with smashed peas
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Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Start the week right with flavorful rosemary-infused fresh fish.
Ingredients:
  • 4 sprigs fresh rosemary
  • 4 (about 750g) firm white fish fillets (such as ling)
  • 4 slices prosciutto
  • 36.40 gm olive oil
  • 2 tomatoes, thickly sliced
  • 1 leek, pale section only, washed, dried, thinly sliced
  • 300g (2 cups) frozen peas
  • 125ml (1/2 cup) chicken style liquid stock
  • 40.00 ml chopped fresh mint
  • Freshly ground white pepper
Instructions:
  • Lay a fragrant rosemary sprig on each fish fillet, sprinkle with pepper, and elegantly encase the rosemary by wrapping a slice of prosciutto around each fillet.
  • In a large non-stick frying pan over medium-high heat, sizzle half of the oil. Cook the fish for 4-5 minutes on each side until the flesh easily flakes with a fork. Transfer the cooked fish to a plate, cover with foil to maintain warmth. Briefly sauté the tomato in the same pan for about 1 minute on each side until tender.
  • Heat the remaining oil in a medium saucepan over low heat. Saute the leek for 2 minutes until soft. Add peas and stock, simmer for 6 minutes until peas are tender. Stir in mint, season with salt and pepper, then coarsely mash the pea mixture with a potato masher.
  • Plate the smashed pea mixture evenly on serving plates, top with the fish, and garnish with the tomato before serving.

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