Prosciutto and spinach wrapped fish

Categories: Recipes

Ingredients: 6 (count)
Servings: 4


  • 250g yellow squash, thinly sliced
  • 2 bunches asparagus, trimmed
  • 2 teaspoons olive oil
  • 4 slices prosciutto
  • 8 large English spinach leaves, trimmed
  • 4 (150g each) boneless white fish fillets (such as ling or blue-eye)


  1. Preheat oven to 230°C/210°C fan-forced. Place squash, in a single layer, in a large baking dish. Top with asparagus. Drizzle with oil. Season with salt and pepper.
  1. Place 1 slice prosciutto on a chopping board. Top with 2 spinach leaves. Place 1 fish fillet on spinach. Wrap prosciutto around centre of fish. Repeat with remaining prosciutto, spinach and fish.
  1. Place wrapped fish, seam-side down, on asparagus. Bake for 8 to 10 minutes or until fish is just cooked through. Serve.

Notes:  You could use chicken breast fillets instead of fish. Pound chicken with a meat mallet until 5mm thick.

Read full directions on “Taste”