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,"Mom...you would have to pay $50.00 for this in a restaurant!" I guess he really liked it!

ROAST PROSCIUTTO WRAPPED FISH

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.