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Prosciutto-wrapped fish with creamy basil pesto

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

1 x 500 g pack Woolworths kingklip portions
70 g Woolworths prosciutto
2 T olive oil
3 garlic cloves, chopped
1 cup cream
sea salt and freshly ground black pepper, to taste
1 x 125 g tub Woolworths fresh basil pesto
200 g asparagus or baby spinach
mashed potato, for serving
1/2 red onion, thinly sliced, to garnish
basil, to garnish

Method

1. Wrap the kingklip in the prosciutto. Fry in the olive oil in a hot nonstick pan over a high heat for 2 minutes on each side until the prosciutto begins to crisp, then remove from the pan.
2. Reduce the heat to medium-low, add the garlic and fry for 1 minute. Add the cream, season and simmer for 5 minutes. Stir in 60 g pesto, return the fish to the pan and simmer for 3–5 minutes. Add the asparagus or baby spinach.
3. Serve with the mashed potato and remaining pesto, garnished with red onion and basil leaves.

Find more seafood recipes here.