Home
Recipes
cream

Poached guava cake

Cake recipes

Poached guava cake

45 minutes

Potato flatbread

Bread recipes

Potato flatbread

20 minutes

Jan Hendrik’s ultimate Peppermint Crisp tart

Cake recipes

Jan Hendrik’s ultimate Peppermint Crisp tart

45 minutes

Coconut cream pie

Coconut recipes

Coconut cream pie

1 hour, 10 minutes

Smoked salmon blini tart with beetroot-stained quail's eggs

Beetroot recipes

Smoked salmon blini tart with beetroot-stained quail’s eggs

25 minutes

Baked rigatoni with ricotta, shallots and spinach

Aliums

Baked rigatoni with ricotta, shallots and spinach

30 minutes

Baked leek-and-cauliflower risotto

Cauliflower recipes

Baked leek-and-cauliflower risotto

30 minutes

Butter chicken with garlic-butter flatbreads

Chicken recipes

Butter chicken with garlic-butter flatbreads

40 minutes

Frozen berries with hot condensed milk sauce

Berry recipes

Frozen berries with hot condensed milk sauce

10 minutes

Cream-fried eggs

Breakfast recipes

Cream-fried eggs

10 minutes

Low-effort lemon parfait

Citrus recipes

Low-effort lemon parfait

10 minutes

Prosciutto-wrapped fish with creamy basil pesto

Bacon recipes

Prosciutto-wrapped fish with creamy basil pesto

15 minutes

Load more

Prosciutto-wrapped fish with creamy basil pesto

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

1 x 500 g pack Woolworths kingklip portions
70 g Woolworths prosciutto
2 T olive oil
3 garlic cloves, chopped
1 cup cream
sea salt and freshly ground black pepper, to taste
1 x 125 g tub Woolworths fresh basil pesto
200 g asparagus or baby spinach
mashed potato, for serving
1/2 red onion, thinly sliced, to garnish
basil, to garnish

Method

1. Wrap the kingklip in the prosciutto. Fry in the olive oil in a hot nonstick pan over a high heat for 2 minutes on each side until the prosciutto begins to crisp, then remove from the pan.
2. Reduce the heat to medium-low, add the garlic and fry for 1 minute. Add the cream, season and simmer for 5 minutes. Stir in 60 g pesto, return the fish to the pan and simmer for 3–5 minutes. Add the asparagus or baby spinach.
3. Serve with the mashed potato and remaining pesto, garnished with red onion and basil leaves.

Find more seafood recipes here.