Tuesday, May 4, 2010
Baked Rockling Fillet Wrapped In Prosciutto
I had a complete mental block after shopping for some fish fillets, food shopping was aborted abruptly. Luckily the blockage eased a little when I returned home, a proper menu was planned and one of the tummies was kind enough to pick up the rest of the ingredients on his way home. Feel free to play around a little with the side dishes; fennel instead of potatoes, saute chard instead of the spinach perhaps?
oven preheated at 180 C
3 rockling fillet (300 g each)
6 slices of prosciutto or pastirma*
1 bunch of spinach
8 potatoes, sliced thinly
9 tomatoes on the vine
sprigs of thyme
salt and pepper to taste
*partirma is a type of Turkish cured beef, I think this might be a good substitute for my Muslim friends.
Place sliced potatoes in a baking tray, drizzle with olive oil and season well with salt, pepper and thyme. Bake in the preheated oven for 8 minutes.
Meanwhile season fish with pepper and thyme and wrap with prociutto slices.
When 8 minutes is up, place fish parcels on top of the potato slices. Scatter the tomatoes over, drizzle with more olive oil, season well. Bake for 15 to 17 minutes depending on the thickness of the fish.
Saute spinach with olive oil and garlic while the fish parcels are resting (at least 5 minutes) Serve baked fish parcel with all the side dishes and spoon some of the delicious pan juice over.
Fish was moist and perfectly cooked, I think the side dishes worked really well with the wrapped fish.