Prosciutto-Wrapped HFish fillets with Lemon Herb Butter
Lemon Garlic Butter
1 stick unsalted butter softened
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
2 tablespoons chopped fresh chives
Zest of 1 small lemon
2 teaspoons lemon juice
2 cloves garlic minced
Salt to taste
Freshly ground black pepper to taste
2 (6-8 ounce) white fish fillets such as haddock, halibut, cod, etc. fillets skin removed
1 jarred roasted red bell pepper, cut in half
4 slices of thinly sliced prosciutto
1 tablespoon olive oil
Combine the Lemon garlic butter ingredients in a small bowl.
Spread a piece of plastic wrap out on the counter or on a cutting board.
Place the butter in the center and roll it into a cylinder. Refrigerate until needed.
Season the fish with salt and black pepper.
Place a slice of roasted red pepper on each fillet.
Place 2 slices of prosciutto over each fillet and wrap around the fish.
Heat oil over medium-high heat in a nonstick skillet or saute pan.
Place the fish, top down in the skillet.
Reduce heat to medium. Cook for 4 minutes or until you can see the edges of the fish turn opaque.
Carefully turn the fish and continue cooking for another 3 minutes or until the fish is cooked through. Place the fish on serving plates
Add 4 tablespoons of the butter sauce to the skillet. Heat until melted. Pour the sauce over the fish fillets and serve with Basil Pesto spaghetti and sliced tomatoes.