Middle Eastern Prosciutto-Wrapped Fish Fillet

Name: Middle Eastern Prosciutto-Wrapped Fish Fillet
Total time: 30 min
Yield: 1 serving
Cuisine: Arab
Ingredients: Ingredients:; 1 6-ounce fillet of any firm white-fleshed fish; 2 ounces thinly sliced prosciutto; 2 tablespoons minced red onion; 2 tablespoons chopped fresh parsley; 2 tablespoons olive oil; Salt; Ground black pepper

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30 minTotal time

EasyDifficulty

200kcal / serving

Ingredients

For 1 serving

servings

Ingredients:
1 6-ounce fillet of any firm white-fleshed fish
2 ounces thinly sliced prosciutto
2 tablespoons minced red onion
2 tablespoons chopped fresh parsley
2 tablespoons olive oil
Salt
Ground black pepper

Ingredient substitutions

Fresh parsley An equal amount of fresh cilantro for a similarly fresh herbal note.
Red onion An equal amount of minced shallot for a mild, savory flavor.
Prosciutto An equal amount of thinly sliced serrano ham, which also wraps neatly around the fish.

Nutrition per serving

Estimated values for 1 serving, 200 kcal

Protein21 g

Carbohydrates2 g

Fat12 g

Fiber 1 g · Sugar 1 g · Sodium 850 mg

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This recipe is a perfect combination of healthy ingredients from the Middle East like chicken, vegetables, and fish, and savory Italian prosciutto. It is perfect for a light dinner or lunch.

Main Dish Arab Healthy

Steps

Preheat oven to 375 F.
Place the fish fillet on a sheet pan lined with parchment paper and season with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat and sauté the minced red onion until soft and lightly browned.
In a medium bowl, combine sautéed onion with the chopped parsley.
Spoon the onion and parsley mixture onto the fillet and spread out evenly.
Wrap the prosciutto around the fish until it is completely coated.
Place the sheet pan in the oven and bake for 10-15 minutes or until the fish is cooked through.
Serve the fish with a side of grilled or steamed vegetables.

Tips for Middle Eastern Prosciutto-Wrapped Fish Fillet

Choose a fillet of even thickness so the thinner edges are less likely to dry out before the center is done.
The prosciutto should look lightly crisp at the edges, while the fish flakes easily and remains moist inside.
Use a rimmed sheet pan to catch any oil or fish juices, and let the fillet rest briefly before serving.

Drink pairing

A crisp, dry rosé
Its bright acidity complements the savory prosciutto without overwhelming the delicate white fish.

0% option: Sparkling water with lemon

Storage

Refrigerate cooked leftovers within 2 hours in a covered container and eat within 3–4 days. Reheat until steaming hot; the fish may become less moist on reheating.

Frequently asked questions

How can I tell when the fish is done?

The center should turn opaque and separate into moist flakes when gently tested with a fork; avoid waiting until it looks dry.

Can I prepare this ahead?

You can chop the onion and parsley ahead and keep them covered in the refrigerator. For the best texture, assemble and bake the fish close to serving.