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Prosciutto-wrapped fish with creamy basil pesto

Name: Pork rashers with potato salad
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: Main Meals
Ingredients: For the sweet pepper pesto: ,Woolworths tricolore orange and yellow peppers 6–8,neutral oil or olive oil 4T,sea salt and freshly ground black pepper, to taste ,garlic chopped 1t,flaked almonds, toasted 3T,lemon, juiced 1,Woolworths small Nicola potatoes bag 1 x 700g,Woolworths pork rashers 8,For the lemony dressing, mix: ,garlic cloves, thinly sliced 2,parsley, finely chopped 10g,lemon, juiced 1,olive oil 2–3T,sea salt and freshly ground black pepper, to taste

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.

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Ingredients

Method