Truta com Presunto em Molho de Pinhoes
Trying to get more fish in your diet? Here’s an easy recipe with crispy prosciutto, tender fish, and a dash of rich pine nut sauce.
It’s a salty, fragrant Portuguese classic.Wrapping the fish in a thin layer of prosciutto seals in the fish’s moist juices and enhances the flavour. The pine nut sauce adds a touch of decadence and is a great match for the salty fish and prosciutto. Grab a bottle of chilled, Vinho Verde and you’re in for a treat.
From the north of Portugal (where it’s presunto thank you very much), this recipe is traditionally made with cold water fish, but I like it with any firm, white fish. Try rock fish, European sea bass or even salmon. Trout fillets, skinned and deboned, also work. My favourite is sea bass.
*Carla’s Tip*: Buy the freshest fish possible.The eyes of the fish should be completely clear, never cloudy or sunken.The flesh should be firm, spring back when touched, and smell fresh with no strong odour. Gills should be bright red.
Fish in Prosciutto
- 1/4 cup (60 mL) olive oil (approx)
- 1 1/2 lb (750 g) 1 whole fish, cleaned and trimmed
- Salt and pepper, to taste
- 1/4 cup (60 mL) chopped fresh parsley
- 3 to 4 thin slices of prosciutto
- 1/2 lemon, sliced and cut into wedges (optional)
Pine Nut Sauce (optional)
- 1/4 cup (60 mL) olive oil
- 1 Tbsp (15 mL) butter
- 1/2 cup (125 mL) pine nuts
- Line a baking dish large enough to hold the fish with parchment paper. Grease with about 1 Tbsp (15 mL) olive oil.
- Using a sharp knife, make 3 shallow diagonal cuts about 1/4 inch (6 mm) deep along both side of the fish. Season both sides and cavity with salt and pepper. Tuck half of the parsley into the diagonal cuts and the cavity of fish.
- Rub 1 Tbsp (15 mL) of olive oil around and inside of fish. Wrap prosciutto around the body of the fish; secure with toothpicks or butcher’s twine, to hold prosciutto in place. Place fish onto prepared baking dish and and pour about 1 Tbsp (15 mL) of oil over fish.
- Bake in a preheated 450F (230C) oven for 10 minutes per 1-inch (2.5 cm) thickness of fish.
- Halfway through cooking, carefully turn the fish over with a lifter and sprinkle with remaining 1 tbsp (15 mL) of oil. Bake until the fish flakes easily when pierced with tip of sharp knife or fork and prosciutto is crispy.
- To make the pine nut sauce. In a small saucepan over medium heat, heat the oil and butter just until the butter is melted. Add the pine nuts and cook until the pine nuts begin to brown, stirring frequently, about 1 to 2 minutes. Keep warm.
- Transfer the fish to a serving platter and, remove and discard the excess parsley (if desired) , and pour the warm pine nut sauce (if using) overtop, garnish with parsley and lemon slices (if desired