Prosciutto-Wrapped Trout with Blistered Tomatoes
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- Level
- very easy
- Prep Time
- 5 mins
- Total Time
- 40 mins
- Serves
- 4
Ingredients
- ¼ cup
- olive oil, divided
- 60 mL
- 3
- cloves garlic, minced
- 2 tsp
- herbes de Provence
- 10 mL
- ¾ tsp
- each salt and pepper, divided
- 4 mL
- 2
- whole trout, 1 lb/500 g each
- 6
- slices prosciutto
- 2 cups
- grape tomatoes
- 500 mL
Directions
Step 1
Preheat oven to 400˚F (200˚C). Stir 3 tbsp (45 mL) oil with garlic, herbes de Provence, 1/2 tsp (2 mL) each salt and pepper. Rub on outside and inside fish. Set aside.
Step 2
On work surface, arrange 3 slices prosciutto side by side, slightly overlapping. Place fish in center of prosciutto and wrap slices around fish. Place fish on parchment paper-lined baking sheet, with prosciutto seam-side down. Set aside.
Step 3
Toss grape tomatoes with remaining oil, salt and pepper. Scatter on lined baking sheet around fish.
Step 4
Bake 20 to 25 min. until fish is cooked through and beginning to flake, tomato skins are blistered, and prosciutto is crispy. Let stand 5 min. before serving.
Tip
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Nutritional Facts
- Nutrition Description:
- Per serving (¼ recipe)
- Calories:
- 240
- Fat:
- 17 g
- Saturated Fat:
- 3 g
- Carbs:
- 4 g
- Fibre:
- 1 g
- Sugar:
- 2 g
- Cholesterol:
- 75 mg
- Protein:
- 17 g
- Sodium:
- 610 mg
