Prosciutto-Wrapped Haddock with Spring Pasta
Prep Time
Serves
Cooking Mode
5 oz 4 haddock fillets or other firm white-fleshed fish
4 slices prosciutto
60 mL olive oil, divided
12 oz orecchiette pasta (or other small pasta)
1 cup frozen peas
3 cloves garlic, minced
3 cups packed baby arugula
¼ tsp each salt and pepper
¼ cup chopped fresh basil
5 oz 4 haddock fillets or other firm white-fleshed fish
4 slices prosciutto
60 mL olive oil, divided
12 oz orecchiette pasta (or other small pasta)
1 cup frozen peas
3 cloves garlic, minced
3 cups packed baby arugula
¼ tsp each salt and pepper
¼ cup chopped fresh basil
Directions
1Wrap each haddock fillet with a prosciutto slice; secure with toothpick if needed. Heat half the oil in large, non-stick skillet set over medium heat. Cook wrapped fillets 4 to 6 min. per side or until prosciutto is crispy and haddock is just cooked through and starts to flake. Transfer fish to plate and keep warm. Reserve skillet for later use.
2Meanwhile, in large saucepan, cook pasta according to package directions, adding peas in the last min. of cooking. Reserve ⅓ cup (75 mL) pasta water. Then drain pasta and peas.
3Heat remaining oil in reserved skillet set over medium heat. Cook garlic 1 to 2 min. until softened. Mix in pasta, peas, arugula, salt, pepper and reserved pasta water. Stir in basil just before serving. Divide pasta among 4 plates, and top each with fish.
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Personal Note
Personal Note
