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Ingredientes
- 280 gm Prime haddock fillet, skinned and boned (10z)
- 4 slc Prosciutto
- 1 sm Red onion, cut into large dice
- 1 x Red and 1 green pepper, deseeded and cut into large dice
- 3 sprg fresh rosemary
- 8 sm Tomatoes, halved
- 15 ml Capers, (1tbsp)
- 24 x Black olives, pitted
- 60 ml Extra virgin olive oil, (4tbsp) Salt and freshly grnd black pepper
- 10 ml Balsamic vinegar, (2tsp)
Direcciones
- Cut the haddock into two portions and wrap each portion in two slices of prosciutto. Secure with a cocktail stick.
- 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 grnd black pepper.
- Place in a preheated oven 200 C, 400 F, gas mark 6 for 10 min. Stir the vegetables then place the haddock fillets on top and return to the oven for a further 15 min or possibly till the fish is cooked.
- Arrange the cooked vegetables on two large hot plates, top with the haddock parcels and drizzle with balsamic vinegar.
- NOTES : If you haven't thought of combining fish and meat before, try these parcels of haddock wrapped in Italian ham. The fish is cooked and served on a bed of roasted vegetables for a truly Mediterranean flavour.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 713g | |
| Recipe makes 2 servings | |
| Calories 1797 | |
| Calories from Fat 1715 | 95% |
| Total Fat 191.13g | 239% |
| Saturated Fat 26.66g | 107% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 164mg | 7% |
| Potassium 1192mg | 34% |
| Total Carbs 26.55g | 7% |
| Dietary Fiber 8.2g | 27% |
| Sugars 15.72g | 10% |
| Protein 4.81g | 8% |
