Prosciutto Wrapped Barramundi
3 lbs. barramundi fillets, skin removed
Salt
Freshly ground black pepper
12 thin slices prosciutto or bacon
2 tblsp olive oil
3 large fennel bulbs, trimmed
Juice of 1 lemon
½ cup flat-leaf parsley leaves
¼ cup parmesan, thinly shaved
Preheat oven to 350 degrees.
Lightly season the barramundi fillets on both sides with salt and black
pepper. Lay 2 slices of prosciutto (or bacon) on a flat work surface, slightly
overlapping. Place a barramundi fillet in the center and wrap tightly. Repeat
with the remaining prosciutto and barramundi.
Heat 1 tblsp of the olive oil in an ovenproof heavy-based or non-stick
frying pan over medium heat. Sear the fish on one side until the prosciutto is
golden. Turn, then transfer the pan to the oven and cook for 7-8 minutes – the
fish should be cooked but still moist.
Meanwhile, use a mandoline or sharp knife to very thinly slice the fennel.
Transfer the fish to a plate and keep warm. Return the frying pan to medium
heat with the remaining olive oil. Add the fennel and cook gently for 2-3
minutes, tossing briefly, until the fennel softens. Season with salt, black
pepper and lemon juice. Fold through the parsley and mix well.
To serve, divide the fennel among serving plates and top with the
barramundi. Scatter over the parmesan and finish with a drizzle of extra-virgin
olive oil.
