Prosciutto Wrapped Fish With Smashed Peas

Get your week off to a healthy start with fresh fish with a hint of rosemary.

The ingredient of Prosciutto Wrapped Fish With Smashed Peas

• 4 sprigs fresh rosemary
• 4 about 750g firm white fish fillets such as ling
• 4 slices prosciutto
• 2 tbsp olive oil
• 2 tomatoes thickly sliced
• 1 leek pale section only washed dried thinly sliced
• 300g 2 cups frozen peas
• 125ml 1 2 cup massel chicken style liquid stock
• 2 tbsp chopped fresh mint
• freshly ground white pepper

The Instruction of prosciutto wrapped fish with smashed peas

• place a rosemary sprig on top of each fish fillet season with pepper wrap a slice of prosciutto around each fish fillet to enclose the rosemary
• heat half the oil in a large non stick frying pan over medium high heat add the fish and cook for 4 5 minutes each side or until the flesh flakes when tested with a fork in the thickest part transfer to a plate and cover with foil to keep warm add the tomato to the pan and cook for 1 minute each side or until tender
• meanwhile heat the remaining oil in a medium saucepan over low heat add the leek and cook stirring for 2 minutes or until soft add the peas and stock and simmer for 6 minutes or until peas are tender stir in the mint season with salt and pepper use a potato masher to coarsely mash the pea mixture
• divide the smashed pea mixture among serving plates top with the fish and serve with the tomato

Nutritions of Prosciutto Wrapped Fish With Smashed Peas

fatContent: 360 412 calories
saturatedFatContent: 16 grams fat
carbohydrateContent: 4 grams saturated fat
sugarContent: 9 grams carbohydrates
fibreContent: 6 grams sugar
proteinContent: n a
cholesterolContent: 41 grams protein
sodiumContent: 113 milligrams cholesterol

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