A surf and turf combination with an Italian twist. This is a quick and very tasty dish! The pesto and prosciutto give the fish a surprising new flavor.
Ingredients
For the pesto
2 cups fresh parsley, packed
2 cloves garlic
1-ounce parmesan cheese
1/4 cup roasted pine nuts
1/4 cup olive oil
sea salt to taste
For the spiralized veggies
1 big zucchini, spiralized (I used a mix of yellow and green zucchini)
1 cup cherry tomatoes, halved
1/2 cup onion, finely chopped
1-2 cloves garlic, minced
1/2-1 tbsp. balsamic vinegar
Sea salt to taste
Black pepper to taste
Dried Oregano to taste
For the fish
14-ounce white sea fish filet of your choice
2.5 oz prosciutto
1 cup fresh spinach
Black pepper to taste
1-2 cups arugula
Directions
- Cut all vegetables and spiralize zucchini.
- Combine all pesto ingredients in a small blender or food processor and blend until smooth texture. Set aside.
- In a skillet or pan, heat cooking oil over medium heat. Add onions and stir well. Reduce heat to low and cook the onions until softened, not browned. Stir regularly.
- Meanwhile, add 2-3 slices of prosciutto to a cutting board. Place the fish in the middle. Top the fish with fresh spinach leaves. Season with black pepper. Fold prosciutto over the fish.
- Heat unsalted butter or olive oil over medium-low heat. Cook fish on both sides until the prosciutto is crisp and fish is cooked through. Cook 3-4 minutes on one side, flip, reduce heat to low and cook for 5-7 minutes.
- When the onions are soft, add garlic and cook for a 1 minute more. Increase heat to medium and stir in cherry tomatoes. Cook while stirring for 1-2 minutes or until just softened. Add zucchini noodles, season with balsamic vinegar, salt, pepper, and oregano to taste.
- Add arugula to a plate, top with zucchini noodles and serve with fish and pesto sauce.
Enjoy!
ALL CONTENT IS MINE AND ORIGINAL!