Saturday, November 8, 2008

Roast Prosciutto-Wrapped Fish

I saw this recipe in the NYTimes food section yesterday and I knew I had to make it. This is a Mark Bittman recipe and it did not disappoint. His recipes never do! I wanted to use Halibut but there was none to be found. So I used very fresh cod filet and served this with brown rice pilaf, roasted cauliflower and greens beans and a little of the parsley/basil puree on the side.
The best compliment was from my 17 y/o son...he said," would have to pay $50.00 for this in a restaurant!" I guess he really liked it!


Mark Bittman
NY Times/11/5/08

1/2 cup fresh parsley leaves

1/2 cup fresh basil leaves

1/2 cup pine nuts

2 tablespoons olive oil, more or less

Salt and freshly ground black pepper

4 4- to 6-ounce thick fillets of halibut, cod or other white-fleshed fish

2 or 3 ounces thinly sliced prosciutto

2 tablespoons butter, or more oil.

1. Heat oven to 450 degrees. In a small food processor, combine herbs with pine nuts, enough olive oil to make a thick paste, and salt and pepper. (Alternatively, chop everything fine and combine in a bowl.)

2. Season fillets with salt and pepper. Lay two slices of prosciutto on a board, slightly overlapping like fish scales. Smear prosciutto with a layer of herb mixture, then lay fish in center and wrap it up.

3. Heat a large ovenproof skillet over medium-high heat for about 2 minutes; add butter. When foam subsides, cook fish for a minute on each side, then roast until tender, 5 to 10 minutes depending on thickness. Fillets are done when a thin-bladed knife will pass through their thickest point with little resistance. Serve.

Yield: 4 servings.


  1. Linda, this looks delicious and so flavorful.

    I'm always on the look out for a different way to prepare fish, so I'm happy you shared this one.
    Thank you so much!

    (And I'm sure your son is right!) :)

  2. Linda, don't you just love when kids say stuff like that? ((())) It makes it all the more worthwhile.

  3. Terrie...he is a man of very few words so when he does say something like that...well of course I love it!

    Mary...thank you! There is a vido on the Times site and Bittman prepares this dish with one hand tied behind his back....

    I gotta say this is really that easy and very delicious....and fast!

    Now I wish I could have had some of that West Coast Halibut yesterday...for some reason it is hard to find here sometimes!


  4. Darn, maybe you'll have to move back here. ;-)

  5. This is one of the best recipes I've ever tasted. It is also one of the easiest recipes I've ever made. I love it!

  6. Thanks for your comment LillaK...
    I am glad you enjoy it!