Prosciutto and Romaine Pesto Wrapped Halibut

Prosciutto and Romaine Pesto Wrapped Halibut
Serves 12
Level of difficulty: Easy
Preparation Time: 30 minutes
Cooking Time: 20 minutes

Ingredients:

1 large head romaine
2 large garlic cloves
½ cup loosely packed fresh flat-leaf parsley
½ tsp salt
½ tsp black pepper
¾ cup finely grated Parmigiano-Reggiano
Salt and freshly ground black pepper
12 thick fillets of halibut, cod or other white-fleshed fish
12 slices of thinly sliced prosciutto
4 tablespoons butter

Instructions:
For Romaine Pesto, strip romaine leaves from stems, reserving the stems for another use. Tear leaves into roughly 2 inch pieces. Measure 6 loosely packed cups of leaves. With motor running, add garlic to food processor to finely chop. Turn off and add the 6 cups romaine leaves along with the parsley, ½ teaspoon salt, ½ teaspoon pepper and cheese, then pulse until finely chopped. With motor running, add 125ml (½ cup) oil in a slow stream, blending until incorporated. Set aside until ready to use. The pesto should be thick enough to spread easily. DO AHEAD: The pesto can be prepared up to 4 days in advance and kept covered in the refrigerator.

Season fillets with salt and pepper. Working a few pieces at a time, lay a slice of prosciutto on a board. Smear prosciutto with a layer of Romaine Pesto, then lay fish in centre and wrap it up. The prosciutto will stick to itself forming a seal. Repeat with remaining fish and prosciutto. DO AHEAD: The fish can be prepared to this point up to 8 hours before. Keep the fish, seam side down on a lined baking tray or dish, covered and refrigerated.

Heat oven to 450 degrees.
Heat a large heavy based skillet over medium-high heat; add 1 tablespoon of butter. When foam subsides, working in batches, cook fish for a minute on each side until prosciutto is nicely browned. You will need to add more butter to the pan as you work through the batches. Place seared fish fillets on a baking tray and roast in oven until tender, 5 to 10 minutes depending on thickness. Fillets are done when a thin-bladed knife will pass through their thickest point with little resistance.

To serve, place a spoon of Parsnip Puree on the middle of each plate. Top with equal amounts Sautéed Rapini. Top with one fish fillet. Serve immediately.



This recipe is created by Nadine Hughes, owner and founder of The Cook's Companion, a lifestyle cooking and entertaining school and The Menu Companion, complete dinner party menu planners.

Complementary Wines: Beaujolais, Beer, Prosecco, Sauvignon Blanc

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