Tilapia with Prosciutto
4 portion pieces (~125 gram each) of tilapia (can be exchanged for sea bass or perch)
1 tsp dry rosemary
Finely ground pepper
8 slices of Prosciutto ham (or Serrano ham)
1 tsp vegetable oil or Liquid Margarine
- Place fish pieces on a cutting board.
- Season fish with ground pepper on both sides
- Wash lemon thoroughly and grate the zest of the lemon over the fish
- Sprinkle the fish with dry rosemary
- Wrap 2 slices of ham around each fish and secure the ham with a toothpick
- Heat up the fat in a hot skillet
- Add the fish and fry the fish on one side for only a minute.
- Turn the fish around and reduce heat.
- The first hot heat in the skillet causes the ham to be seared onto the fish flesh and it is easier to handle the fish in the pan.
- Finish the fish for about 3 minutes per side over low to medium heat. The fish should be white and flaky when it is finished.
Serve with a potato and zucchini pan
4 medium sized potatoes
1 large or 2 small zucchini
Vegetable oil or Liquid margarine
2 tablespoons freshly grated Parmesan
- Preheat oven to 200 degrees C (400 F)
- Slice the potatoes and zucchini evenly thin, about 5 mm thick (1/4 of an inch)
- Grease an oven-proof dish
- Layer the potatoes and zucchini alternative in the dish
- Sprinkle grated Parmesan on top
- Place the dish in the oven and cook for about 30 minutes until the potatoes are soft.
If serving more people you can also quickly sear the fish in the skillet, place the fish in an ovenproof-dish and finish it in the oven at 200 degrees C for about 10 minutes depending on thickness of the fish.
When weather allows the fish is really nice to cook on the grill outside!