Recipe: Proscuitto Wrapped Stuffed Fish

This is an easy recipe that can be used with any firm whitefish, such as cod, grouper, seabass or halibut. This uses the provençal tomato spread from Chapter 13. The spread can be made a day or two ahead, and stowed in the fridge until needed. The spread is salty, so don’t add extra salt to the fish before baking it.

4 fillets of red snapper, about 5 ounces each.
4 slices prosciutto, about 2 ounces
Fresh ground pepper
½ cup provençal tomato spread (see Chapter 13)

Lemon Beurre blanc
1 ½ cup (350 ml) white wine
½ shallot, finely chopped (about 2 tablespoons)
1 tablespoon Champagne vinegar or other white wine vinegar
1 tablespoon lemon juice
1 cup (2 sticks) of butter, cut into small pieces and chilled
1 tablespoon lemon juice
Coarse salt, ground pepper

Preheat oven to 350° F / 180° C. On four sheets of parchment paper or foil, lay the slices prosciutto. Lay a fillet of fish atop each slice. Top with a piece of plastic wrap and flatten by lightly banging the fish with the bottom of a pan. Flatten just enough to make the fish roughly the same size as the proscuitto and an even thickness. Season generously with pepper. Spread about a tablespoon of the tomato mixture and roll up like a pinwheel. Wrap the paper or foil around the rolled-up fish, and crimp or twist the ends like a hard candy to tightly seal. Place seam side down in a casserole or roasting pan atop foil. Place in oven and bake for at least 20 minutes until done. Make sure minimal juices are escaping package during cooking time.

As the fish cooks, make the sauce. Combine wine, shallots, vinegar and peppercorns in a small saucepan and boil to reduce to about 1/3 cup of liquid. Lower heat until the liquid stops bubbling. Do not allow liquid to keep boiling or sauce will separate when butter is added. Add chilled butter, whisking constantly, 1 or 2 pieces at a time to incorporate completely before adding more. If the sauce bubbles, remove pan from heat, whisking constantly to cool it before resuming. When all the butter is incorporated, add the lemon juice. Check seasonings, adding salt and pepper to taste. Strain before serving.

Remove fish from the oven, checking doneness by gently squeezing sides of the package. The fish should feel firm, not mushy. Cut open parchment and remove fish. Slice each into two or three pieces per person and put on a plate with the the lemon buerre blanc. Makes four servings.


1 Comment

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One response to “Recipe: Proscuitto Wrapped Stuffed Fish

  1. You’re on a roll today, and making me hungry!!! Hope all’s well, and you’re having a great summer!

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