Rosemary and Proscuitto-Wrapped Perch Fillets

by Juna Xu

Our recipe for this week comes from the incredible Juna Xu. Just looking at her Instagram makes us hungry. Be sure to check out more of her creations right here.

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INGREDIENTS

4 x 180g perch fish fillets, skin removed

4 sprigs of fresh rosemary

4 slices of good quality prosciutto

Good quality olive oil

Salt and pepper

Lemon wedges, to serve

4 slices of good quality prosciutto

Good quality olive oil

Salt and pepper Salt and pepper Salt and 

METHOD

Preheat oven to 180°C (fan-forced).

Rinse fish fillets under cold water and pat dry. Season the fish fillets with salt and pepper on both sides.

Gently wrap a piece of prosciutto around a fillet. Take a sprig of rosemary and tuck in under the prosciutto. Repeat with remaining fish fillets.

Place fillets, rosemary sprigs facing upwards, on a baking tray lined with baking paper and lightly drizzle with olive oil.

Place in the oven and bake for 10 minutes, or until fish is cooked through.

Serve with a wedge of lemon and salad of choice.

 Tip Try this recipe with salmon, ling, cod – the possibilities are endless! Just make sure to adjust the cooking time.

 Tip If you’re a serious meat lover, you can double the amount of prosciutto to make it extra tasty. 

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@junax_

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