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Roasted prosciutto-wrapped snapper and broccoli

This quick roast snapper and broccoli recipe creates a vibrant, beautiful dinner in just 35 minutes from start to finish

Roast snapper and broccoli

Serves 4

Prep

15M

Cook

20M

Total

35M

Jennene Plummer

Ingredients

1 head broccoli, cut into small florets, blanched (see tip)

350 gram truss cherry tomatoes, snipped into sections

1 bunch asparagus, trimmed

2 tablespoon olive oil

4 x 150g skinless, boneless snapper (or similar firm fish fillets)

4 thin slices prosciutto

4 sprigs thyme

1/4 cup white wine

1/4 cup pitted kalamata olives

lemon wedges to serve

Method

1.Preheat oven to hot, 200°C.

2.In a large baking dish, combine broccoli with tomatoes and asparagus. Toss in oil and season, then bake for 10 minutes.

3.Wrap each fish fillet in a slice of prosciutto, tucking in a thyme sprig.

4.Pour wine into pan and scatter olives over. Place fish parcels seam-side down on top of vegetables.

5.Bake for 8-10 minutes until fish is just cooked through. Serve with lemon wedges.

Blanch broccoli in a pan of boiling salted water for 1 minute. Refresh in cold water. Drain well and pat dry.

Note

Jennene Plummer