Roastedprosciuttowrappedfish Recipes

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BAKED COD WRAPPED IN PROSCIUTTO WITH CHERRY TOMATOES



Baked Cod Wrapped in Prosciutto with Cherry Tomatoes image

Flaky and juicy baked cod wrapped in prosciutto and roasted together with juicy cherry tomatoes on the vine.

Provided by Natasha Kravchuk

Categories     Easy

Time 45m

Number Of Ingredients 6

2 lb cod filet ((2 to 2 1/2 lb filet))
6 oz prosciutto
16 oz cherry tomatoes (or grape tomatoes)
4 Tbsp extra virgin olive oil
salt (or to taste)
black pepper (or to taste)

Steps:

  • Preheat oven to 425˚F. Pat dry the cod fillets with paper towels and remove any stray bones.
  • Place filet onto a rimmed baking sheet and fold the thin sides onto the filet to create a uniformly thick filet. Season all sides with salt and pepper and drizzle each side with 1 Tbsp of olive oil.
  • Place strips of prosciutto over the filet overlapping the slices as you go to avoid any gaps in prosciutto. Tuck the layers underneath the filet. The ends do not need to be fully covered.
  • Place tomatoes in a bowl, season lightly with salt and pepper, and drizzle with 1 Tbsp olive oil. Toss to combine.
  • Add seasoned tomatoes to the baking sheet around the fish and bake at 425˚F for 35 minutes or until the center of the fish reaches 145F on an instant-read thermometer. The fish should be flaky in the thickest part of the filet. Cool for 5 minutes then slice into portions with a serrated knife and spoon pan juices over the slices to serve.

Nutrition Facts : Calories 254 kcal, Carbohydrate 3 g, Protein 23 g, Fat 16 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 63 mg, Sodium 499 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

PROSCIUTTO-WRAPPED MEDITERRANEAN SWORDFISH



Prosciutto-Wrapped Mediterranean Swordfish image

Provided by Tyler Florence

Categories     main-dish

Time 50m

Yield 8 servings

Number Of Ingredients 14

8 swordfish steaks, skin removed (3/4 inch thick; about 4 pounds)
Kosher salt and freshly ground pepper
1/2 pound prosciutto, thinly sliced
2 oranges
1/4 cup golden raisins
2 bulbs fennel
1/2 cup kalamata olives, pitted
6 anchovy fillets, chopped
2 tablespoons red wine vinegar
1/2 cup plus 2 tablespoons extra-virgin olive oil
10 fresh basil leaves, cut into chiffonade
1 tablespoon fennel seeds
4 ounces baby arugula
6 cherry tomatoes, halved

Steps:

  • Preheat the oven to 250 degrees F and set a wire rack on a baking sheet. Season the swordfish on both sides with salt and pepper. Wrap each steak with 1 or 2 slices of prosciutto, until just covered, without overlapping too much. Set aside.
  • Using a paring knife, peel the oranges, removing all the white pith. Working over a mixing bowl to catch the juice, cut between the membranes to release the segments; add to the bowl. Add the raisins to the bowl so they plump while preparing the rest of the dish. Trim the stalks from the fennel bulbs, reserving the fronds for garnish; remove the tough outer leaves. Cut each bulb in half lengthwise, trim the base and cut out the core. Slice the fennel into strips as thin as possible. Put the fennel slices in the bowl and add the olives, anchovies, vinegar, 1/4 cup olive oil, the basil and fennel seeds. Season with salt and pepper and toss gently to mix.
  • Heat 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. When shimmering, carefully add 4 of the swordfish steaks and cook until the prosciutto is browned and crisp and the fish is just cooked through, about 3 minutes per side. Transfer to the baking sheet and keep warm in the oven. Wipe out the skillet, add the remaining 3 tablespoons oil and repeat with the remaining fish.
  • Serve the fish over the fennel salad. Garnish with the arugula, cherry tomatoes and reserved fennel fronds.

MEDITERRANEAN SWORDFISH WRAPPED IN PROSCIUTTO



Mediterranean Swordfish Wrapped in Prosciutto image

Provided by Tyler Florence

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 16

Olive oil
4 pounds swordfish, center eye loin
Salt and freshly ground black pepper
1/2 pound prosciutto slices
8 fresh thyme sprigs
2 oranges
1/4 cup golden raisins
2 fennel bulbs
1/2 cup whole Kalamata black olives, pitted
6 anchovy fillets, chopped
2 tablespoons red wine vinegar
1/4 cup olive oil
10 fresh basil leaves, cut into chiffonade
1 tablespoon fennel seed
1/4 pound arugula
6 cherry tomatoes, halved

Steps:

  • Preheat oven to 375 degrees F.
  • Lightly oil the swordfish all over and season generously with salt and pepper. Lay 15 pieces of prosciutto out flat on waxed paper, overlapping a bit, and place the swordfish loin on top. Roll the prosciutto around the circumference of the fish, to wrap it. Remove the waxed paper. Secure the swordfish ?roast? with butcher?s twine. Thread the thyme sprigs under the pieces of string. Coat a roasting pan with olive oil and set on 2 burners over high heat until almost smoking. Sear the swordfish on all sides until the prosciutto begins to crisp up, about 4 minutes per side. Transfer to the oven and bake for 30 minutes or until the fish is opaque and feels springy-firm when poked.
  • Using a paring knife, peel the oranges, removing all the white pith. Place a mixing bowl under the orange to catch the juice and cut between the membranes to release the segments; add to the bowl. Add the raisins to the oranges so they plump while preparing the rest of the dish. Trim the stalks from the fennel bulbs, reserving the fronds for garnish, and remove tough outer leaves. Cut the bulb in half lengthwise, trim the base, and cut out the core. Slice fennel into strips as thin as possible. Put the fennel slices in the bowl and add the olives, anchovies, vinegar, oil, basil, and fennel seeds. Season, to taste, with salt and pepper; toss gently to mix.
  • To serve, spoon the fennel salad down the length of a serving platter. Remove twine from the swordfish and slice into 1 1/2-inch steaks, lay the swordfish in the center, and drizzle platter with olive oil. Garnish with arugula, cherry tomatoes, and reserved fennel tops.

FAST BAKED FISH



Fast Baked Fish image

We always have a good supply of fresh fish, so I make fish recipes often. This recipe is my favorite because it is moist, tender and flavorful. -Judie Anglen, Riverton, Wyoming

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 5

1-1/4 pounds fish fillets
1 teaspoon seasoned salt
Pepper to taste
Paprika, optional
3 tablespoons butter, melted

Steps:

  • Preheat oven to 400°. Place fish in a greased 11x7-in. baking dish. Sprinkle with seasoned salt, pepper and paprika if desired. Drizzle with butter. , Cover and bake until fish just begins to flake easily with a fork, 15-20 minutes.

Nutrition Facts : Calories 270 calories, Fat 17g fat (7g saturated fat), Cholesterol 110mg cholesterol, Sodium 540mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein.

SUPER QUICK PROSCIUTTO WRAPPED FISH



Super Quick Prosciutto Wrapped Fish image

This is quick and very tasty! The prosciutto gives the fish a totally different flavor. It is a slight variation on a Healthy Appetite recipe.

Provided by Maito

Categories     Tilapia

Time 10m

Yield 2 serving(s)

Number Of Ingredients 4

2 (5 ounce) tilapia fillets (or other fish)
fresh ground black pepper
1 ounce prosciutto, thinly sliced (4 slices)
cooking spray

Steps:

  • Grind pepper over fish and wrap each piece in 2 slices of prosciutto.
  • Spray a large nonstick skillet with cooking spray. Heat to medium-high heat. Add fish fillets and cook for 3-4 minutes per side, until prosciutto is crisping and fish is starting to brown. You may need to turn the heat down to medium after a few minutes. Note: adjust cooking time if using another type of fish that is thicker than tilapia.

Nutrition Facts : Calories 136.1, Fat 2.4, SaturatedFat 0.8, Cholesterol 70.9, Sodium 73.7, Protein 28.5

SIMPLE RANCHY BREADED FISH FILLETS



Simple Ranchy Breaded Fish Fillets image

I wanted a simple everyday family meal. My entire family, including my 18-month-old, loves this tasty simple fish dish. Delicious!

Provided by CHEEREEO

Categories     Seafood     Fish     Tilapia

Time 25m

Yield 4

Number Of Ingredients 5

¾ cup Italian seasoned bread crumbs
1 (1 ounce) package dry Ranch-style dressing mix
2 ½ tablespoons vegetable oil
1 pound tilapia fillets
2 teaspoons butter

Steps:

  • Place the bread crumbs in a bowl. In a shallow dish, mix the dressing mix and oil to form a paste. Coat the tilapia fillets with the paste, then dredge in the bread crumbs to lightly coat.
  • Melt the butter in a skillet over medium heat. Place the fillets in the skillet, and cook 5 minutes on each side, or until golden brown and easily flaked with a fork.

Nutrition Facts : Calories 310.2 calories, Carbohydrate 18.9 g, Cholesterol 47.2 mg, Fat 13.3 g, Fiber 1.1 g, Protein 26.5 g, SaturatedFat 3.3 g, Sodium 950.6 mg, Sugar 1.3 g

ROASTED PROSCIUTTO WRAPPED FISH



ROASTED PROSCIUTTO WRAPPED FISH image

Categories     Fish     Roast

Yield 4 servings

Number Of Ingredients 8

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.

Steps:

  • 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.

OVEN BAKED FISH



Oven Baked Fish image

Make and share this Oven Baked Fish recipe from Food.com.

Provided by Kim D.

Categories     Healthy

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1/3 cup all-purpose flour
1/4 teaspoon pepper
1 egg
2 tablespoons water
2/3 cup crushed corn flakes
1 tablespoon grated parmesan cheese
1/8 teaspoon cayenne pepper
1 lb haddock fillets or 1 lb the fish, of choice

Steps:

  • Preheat oven to 425°F.
  • Combine flour and pepper in a shallow bowl.
  • In a second bowl, combine egg and water.
  • In a third bowl, combine corn flakes, cheese and cayenne.
  • Dredge fish in flour mixture, then egg mixture and coat with corn flakes.
  • Place fish fillets on a baking sheet that has been coated with a nonstick cooking spray.
  • Bake at 425°F for 10-15 minutes, or until fish flakes easily with a fork.

PAN-ROASTED FISH FILLETS WITH HERB BUTTER



Pan-Roasted Fish Fillets With Herb Butter image

A blast of heat in a cast-iron pan and a basting of golden butter does wonders for plain fish fillets. This life-changing method is adopted from a former chef and current fishmonger, Mark Usewicz of Mermaid's Garden in Brooklyn, who also teaches cooking classes in topics like "How to Cook Fish in a New York City Apartment." The cooking time is so short that the smell - which, if your fish is fresh and not funky, should not be overpowering - will dissipate quickly. And in the meantime, you have an easy dinner of tender fish with a toothsome crust, anointed with nutty, lemony brown butter and perfumed with herbs. You can use virtually any fish fillet, skin on or off, as long as it is not too thick. If the butter is browning too fast, reduce the heat and add a nut of cold butter to prevent scorching, or squeeze in the juice of half a lemon.

Provided by Julia Moskin

Categories     dinner, lunch, quick, main course

Time 20m

Yield 2 servings

Number Of Ingredients 7

2 5- to 6-ounce fish fillets, like black bass, haddock, fluke, striped bass, tilefish, snapper or salmon, 1/2- to 1-inch thick
Salt and ground black pepper
3 tablespoons grapeseed or canola oil
2 tablespoons unsalted butter
2 sprigs fresh thyme, tarragon, chives or another herb
1 tablespoon chopped flat-leaf parsley, optional
Lemon wedges

Steps:

  • Pat fillets dry with a paper towel. Season on both sides with salt and pepper.
  • Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil. Place the fillets in the pan, skin side down (if applicable), laying them down away from your body. If fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling.
  • Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with chopped parsley (if using) and lemon wedges.

Nutrition Facts : @context http, Calories 461, UnsaturatedFat 25 grams, Carbohydrate 5 grams, Fat 37 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 10 grams, Sodium 471 milligrams, Sugar 0 grams, TransFat 1 gram

PROSCIUTTO-WRAPPED ROASTED ASPARAGUS



Prosciutto-Wrapped Roasted Asparagus image

Asparagus doesn't need any help in my opinion, but a little prosciutto and lemon juice are wonderful little touches.

Provided by JSHutchings

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 35m

Yield 10

Number Of Ingredients 6

olive oil cooking spray
1 pound fresh asparagus
¼ pound prosciutto
toothpicks
1 lemon, juiced
2 tablespoons extra-virgin olive oil, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
  • Bend asparagus spears and snap off tough ends. Wrap 3 to 4 spears with a slice of prosciutto and secure with a toothpick. Place bundles in the prepared baking dish. Drizzle some lemon juice and olive oil over the top.
  • Bake in the preheated oven until asparagus is crisp-tender, 18 to 20 minutes. Turn on the broiler and broil until prosciutto is crisp, 2 to 3 minutes. Drizzle with more lemon juice after broiling.

Nutrition Facts : Calories 75.5 calories, Carbohydrate 1.8 g, Cholesterol 10 mg, Fat 6.4 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 1.8 g, Sodium 220.4 mg, Sugar 0.8 g

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