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Prosciutto-wrapped fish with smashed peas

  • 0:05 Prep
  • 0:15 Cook
  • 4 Servings


  • 4 sprigs fresh rosemary
  • 4 (about 750g) firm white fish fillets (such as ling)
  • 4 slices prosciutto
  • 2 tablespoons olive oil
  • 2 tomatoes, thickly sliced
  • 1 leek, pale section only, washed, dried, thinly sliced
  • 300g (2 cups) frozen peas
  • 125ml (1/2 cup) Massel chicken style liquid stock
  • 2 tablespoons chopped fresh mint
  • Freshly ground white pepper


  • 1
    Place a rosemary sprig on top of each fish fillet. Season with pepper. Wrap a slice of prosciutto around each fish fillet to enclose the rosemary.
  • 2
    Heat half the oil in a large non-stick frying pan over medium-high heat. Add the fish and cook for 4-5 minutes each side or until the flesh flakes when tested with a fork in the thickest part. Transfer to a plate and cover with foil to keep warm. Add the tomato to the pan and cook for 1 minute each side or until tender.
  • 3
    Meanwhile, heat the remaining oil in a medium saucepan over low heat. Add the leek and cook, stirring, for 2 minutes or until soft. Add the peas and stock and simmer for 6 minutes or until peas are tender. Stir in the mint. Season with salt and pepper. Use a potato masher to coarsely mash the pea mixture.
  • 4
    Divide the smashed pea mixture among serving plates. Top with the fish and serve with the tomato.

Source: taste.com.au


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