Prosciutto-Wrapped Trout with Blistered Tomatoes

  • Prep Time 5 min
  • Total Time 40 min
  • Serves: 4

Ingredients

  • ¼ cup olive oil, divided 60 mL
  • 3 cloves garlic, minced
  • 2 tsp herbes de Provence 10 mL
  • ¾ tsp each salt and pepper, divided 4 mL
  • 2 whole trout, 1 lb/500 g each
  • 6 slices prosciutto
  • 2 cups grape tomatoes 500 mL

Directions

  • Step 1

    Preheat oven to 400˚F (200˚C). Stir 3 tbsp (45 mL) oil with garlic, herbes de Provence, 1/2 tsp (2 mL) each salt and pepper. Rub on outside and inside fish. Set aside.

  • Step 2

    On work surface, arrange 3 slices prosciutto side by side, slightly overlapping. Place fish in center of prosciutto and wrap slices around fish. Place fish on parchment paper-lined baking sheet, with prosciutto seam-side down. Set aside.

  • Step 3

    Toss grape tomatoes with remaining oil, salt and pepper. Scatter on lined baking sheet around fish.

  • Step 4

    Bake 20 to 25 min. until fish is cooked through and beginning to flake, tomato skins are blistered, and prosciutto is crispy. Let stand 5 min. before serving.

Tip

For a flavour switch, substitute Italian seasoning for herbes de Provence.

Nutrition Facts

  • Nutrition Description Per serving (¼ recipe)
  • Calories 240
  • Fat 17 g
  • Saturated Fat 3 g
  • Carbs 4 g
  • Sugar 2 g
  • Protein 17 g
  • Cholesterol 75 mg
  • Fibre 1 g
  • Sodium 610 mg