Ingredients
1/2 cup fresh parsley leaves
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The Minimalist: Wrapped in Prosciutto and Looking Elegant (November 5, 2008) 1/2 cup fresh basil leaves
1/2 cup pine nuts
2 tablespoons olive oil, more or less
Salt and freshly ground black pepper
4 4- to 6-ounce thick fillets of halibut, cod or other white-fleshed fish
2 or 3 ounces thinly sliced prosciutto
2 tablespoons butter, or more oil.
Preparation
Heat oven to 450 degrees. In a small food processor, combine herbs with pine nuts, enough olive oil to make a thick paste, and salt and pepper. (Alternatively, chop everything fine and combine in a bowl.)
Season fillets with salt and pepper. Lay two slices of prosciutto on a board, slightly overlapping like fish scales. Smear prosciutto with a layer of herb mixture, then lay fish in center and wrap it up.
Heat a large ovenproof skillet over medium-high heat for about 2 minutes; add butter. When foam subsides, cook fish for a minute on each side, then roast 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. Serve.
