This recipe for Prosciutto Baked Fish combines the delicate flavors of white fish wrapped in savory prosciutto, enhanced with a blend of sun-dried tomatoes, almonds, and Parmesan. Served atop a bed of white beans and baby spinach, this dish is a celebration of textures and Mediterranean flavors, perfect for a healthful yet indulgent dinner.

Ingredients

For the Fish:

• 2 x 150g frozen white fish fillets, from sustainable sources, thawed
• 4 slices of higher-welfare prosciutto or Parma ham
• 2 cloves of garlic, minced
• 4 sprigs of rosemary
• 40g sun-dried tomatoes in oil, finely chopped
• 20g blanched almonds, roughly chopped
• 20g Parmesan cheese, grated
• Olive oil
• ½ a lemon, zest and juice

For the Bean Spinach Salad:

• 1 x 400g tin of white beans, drained and rinsed
• 125g baby spinach
• ½ tablespoon balsamic vinegar
• A splash of red wine vinegar
• Olive oil
• Salt and freshly ground black pepper

Directions

1. Preheat the Oven:
   • Preheat your oven to 200°C (400°F).
2. Prepare the Fish:
   • Pat the fish fillets dry with paper towels. Season lightly with salt and pepper.
   • Lay out the slices of prosciutto on a clean surface. Place a fish fillet at one end of each set of two slices of prosciutto.
   • In a small bowl, mix together the sun-dried tomatoes, almonds, Parmesan cheese, garlic, and rosemary leaves (stripped from the sprigs). Spread this mixture over the fish fillets.
   • Zest half a lemon over the fish, then squeeze a little lemon juice on top as well.
   • Carefully wrap the prosciutto around the fish, encasing the filling.
3. Bake the Fish:
   • Drizzle a little olive oil in a baking dish. Place the wrapped fish fillets in the dish and bake in the preheated oven for about 15-20 minutes, or until the fish is cooked through and the prosciutto is crisp.
4. Prepare the Bean Spinach Salad:
   • While the fish is baking, prepare the salad. In a large bowl, combine the white beans and baby spinach.
   • Dress the salad with olive oil, balsamic vinegar, red wine vinegar, salt, and pepper. Toss well to coat.
5. Serve:
   • Serve the baked fish hot from the oven, placed over a hearty serving of the bean spinach salad.

Nutrition Facts (per serving)

• Calories: 510
• Fat: 22g
• Carbohydrates: 34g
• Protein: 40g

Prep and Cooking Time

• Prep Time: 15 minutes
• Cooking Time: 20 minutes

Servings

• Serves: 2 people

Prosciutto Baked Fish with Sun-Dried Tomatoes and White Beans is a delightful dish that balances the saltiness of prosciutto with the freshness of fish, enhanced by the tangy and savory flavors of the sun-dried tomato and almond topping. This dish offers a gourmet dining experience that is both satisfying and nutritious.

The post Prosciutto baked fish with garlicky beans & wilted spinach first appeared on All Beautiful Recipes.