Baked garfish rolls with rosemary and prosciutto

all details

An unusual but quite delightful little fishy dish

Baked garfish rolls with rosemary and prosciutto
Photo: Quentin Jones

Ingredients

  • 2 cloves garlic, minced
  • 1 tbsp rosemary, finely chopped
  • Salt and cracked pepper
  • 8 garfish fillets from large fish
  • 2 tbsp parsley, finely chopped
  • 4 tbsp breadcrumbs, lightly toasted
  • 4 rashers prosciutto
  • 100ml extra virgin olive oil

Method

Combine lemon juice, garlic and rosemary with a few pinches of salt and turns of pepper. Place garfish fillets in a bowl and pour in lemon mixture. Set aside for 30 minutes. Preheat oven to 150C. Mix parsley and breadcrumbs in a bowl. Cut each prosciutto rasher in half lengthwise. Remove fillets from marinade one by one and coat with breadcrumb mixture. Form each fillet into as tight a roll as possible and secure by wrapping around a piece of prosciutto. Arrange rolls in a baking dish so they fit snugly. Strain marinade and mix liquid with olive oil. Pour into baking dish and place in oven for 25 minutes. Serve garfish rolls with sauce and your choice of vegetables or salad.

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  • Main Ingredients - Fish
  • Course - Main-course

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