Prosciutto-wrapped fish. The name says it all. Yes, basically you just need to wrap the prosciutto around a fish fillet and then pan-fry it.

I got this recipe from the celebrity chef Miguel Maestre, from his TV show ‘Miguel’s Tropical Kitchen’ on Foxtel. In the series, he cooked this and served it with sliced tropical star fruits.  Any firm white fish can be used for this recipe. I used barramundi fillet.

Tonight, I served the fish with potato mash and peas to make the dish more wintery. It was pouring rain in Melbourne so the dish is perfect for tonight. The prosciutto is salty and crispy, combined with the delicate barramundi; served with the warm and smooth potato mash and the sweet peas.

Prosciutto-wrapped fish - ready to fry

Prosciutto-wrapped fish

(adapted from recipe by Miguel Maestre – Miguel’s Tropical Kitchen)

(serves 4)

  • 4 x 150 gr firm white fish fillet. I used barramundi.
  • 8 x prosciutto slice
  • black pepper
  • olive oil
  • frozen peas, thawed and reheated in microwave

Potato mash

  • 4 large potatoes
  • 1 tablespoon margarine
  • 1 cup milk
  • salt and pepper

Step 1. To make the mash, peel and chop the potatoes. Put them in a large saucepan and cover with cold water. Bring it to boil and simmer for 15 minutes or until soft. Drain well and put them back to the pan. Mash the potatoes with margarine and milk. Season with salt and pepper. Set aside and keep warm. Season the warm peas with salt and pepper. Set aside and keep warm.

Step 2. Season the fish with black pepper. Wrap each fish fillet with 2 slices of prosciutto.

Step 3. Heat olive oil in a non-stick frying pan over medium heat. Cook the fish, folded-side down, for about 4 minutes, then turn and cook for a further 2 minutes.

Step 4. Cut the fish into 2 and serve immediately with potato mash and peas.

Prosciutto-wrapped fish served with potato mash and peas

Couldn’t be easier than that!