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Fish wrapped in Prosciutto


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  • Pine Nut Sauce:
  • 1/4 cup olive oil
  • 1 1/2 lb 1 whole fish, cleaned and trimmed
  • Salt and pepper, to taste
  • 1/4 cup chopped fresh parsley
  • 3 to 4 thin slices of prosciutto
  • 1/2 lemon, sliced and cut into wedges
  • 1/4 cup olive oil
  • 1 Tbsp butter
  • 1/2 cup pine nuts


Adapted from


Step 1

1. Line a baking dish large enough to hold the fish with parchment paper.

2. Grease with 1 Tbsp olive oil.

3. Using a sharp knife, make 3 shallow diagonal cuts about 1/4 inch deep along both sides of the fish.

4. Season both sides and cavity with salt and pepper.

5. Tuck half of the parsley into the diagonal cuts and the cavity of fish.

6. Rub 1 Tbsp of olive oil around and inside of fish.

7. Wrap prosciutto around the body of the fish; secure with toothpicks or butcher’s twine, to hold prosciutto in place.

8. Place fish onto prepared baking dish and pour 1 Tbsp of oil over fish.

9. Bake in a preheated 450F oven for 10 minutes per 1-inch thickness of fish.

10. Halfway through cooking, carefully turn the fish over with a lifter and sprinkle with remaining 1 tbsp (15 mL) of oil.

11. Bake until the fish flakes easily when pierced with tip of sharp knife or fork and prosciutto is crispy.

Pine nut sauce:

12. In a small saucepan over medium heat, heat the oil and butter just until the butter is melted.

13. Add the pine nuts and cook until the pine nuts begin to brown, stirring frequently, about 1 to 2 minutes.

14. Keep warm.

15. Transfer the fish to a serving platter and, remove and discard the excess parsley, and pour the warm pine nut sauce over the top, garnish with parsley and lemon slices

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