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Categories:
capers white fish red onion red pepper green pepper rosemary tomatoes black olives olive oil salt fresh ground black pepper balsamic vinegar
Viewed: 32 - Published at: 4 years agoIngredients
- 1 tablespoon capers
- 10 ounces white fish fillets, skinned and boned
- 4 slices prosciutto
- 1 red onion, cut into large dice
- 1 red pepper, deseeded and cut into large dice
- 1 green pepper, deseeded and cut into large dice
- 3 sprigs rosemary
- 8 tomatoes, halved
- 24 black olives, pitted
- 4 tablespoons olive oil
- salt
- fresh ground black pepper
- 2 teaspoons balsamic vinegar
Method
- Cut the fish into two portions and wrap each portion in two slices of prosciutto.
- Secure with a toothpick.
- Place the onion, pepper, tomatoes, rosemary, capers and olives in a large non-stick roasting tin, drizzle with oil and season with salt and freshly ground black pepper.
- Place in a preheated oven at 400F for 10 minutes.
- Stir the vegetables then place the fish fillets on top and return to the oven for a further 15 minutes or until the fish is cooked.
- Arrange the cooked vegetables on two large warm plates, top with the fish parcels and drizzle with balsamic vinegar.
