Name: Fish in prosciutto with capers and garlic mayonnaise
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 6 plate-sized white fish (barramundi, bream, snapper); 2 tablespoon finely grated lemon rind; 5 clove garlic, sliced thinly; 1 1/2 cup coarsely chopped fresh flat-leaf parsley leaves; 18 slices thin prosciutto; 1 tablespoon drained capers, chopped; Garlic mayonnaise; 1/2 cup (150g) mayonnaise; 1 tablespoon lemon juice; 1 clove garlic, crushed

Fish in prosciutto with capers and garlic mayonnaise

Tasty, salty prosciutto wrapped around the fish helps seal the juices inside and capers add a vinegary bite to the finished dish.

Ingredients

6 plate-sized white fish (barramundi, bream, snapper)

2 tablespoon finely grated lemon rind

5 clove garlic, sliced thinly

1 1/2 cup coarsely chopped fresh flat-leaf parsley leaves

18 slices thin prosciutto

1 tablespoon drained capers, chopped

Garlic mayonnaise

1/2 cup (150g) mayonnaise

1 tablespoon lemon juice

1 clove garlic, crushed

Method

1.Preheat the oven to 220ºC (200ºC fan-forced). Line oven trays with baking paper.

2.Wash cavity of fish under cold water; pat dry with absorbent paper.

3.Combine rind, garlic, and parsley in medium bowl; fill fish cavities with parsley mixture. Wrap three slices of the prosciutto around each fish.

4.Place fish on trays; bake 15 minutes. Sprinkle capers over fish; bake further 5 minutes or until fish is just cooked through.

5.To make garlic mayonnaise; combine ingredients in small bowl.

6.Serve fish with mayonnaise and lemon wedges, if desired.

For this recipe, be sure the prosciutto is very thinly sliced.
Note

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Ingredients

Method

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