Prosciutto-Wrapped Haddock with Spring Pasta
- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- 5 oz
- 4 haddock fillets or other firm white-fleshed fish
- 150 g
- 4
- slices prosciutto
- 60 mL
- olive oil, divided
- ¼ cup
- 12 oz
- orecchiette pasta (or other small pasta)
- 340 g
- 1 cup
- frozen peas
- 250 mL
- 3
- cloves garlic, minced
- 3 cups
- packed baby arugula
- 750 mL
- ¼ tsp
- each salt and pepper
- 1 mL
- ¼ cup
- chopped fresh basil
- 60 mL
Directions
Step 1
Wrap 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.
Step 2
Meanwhile, 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.
Step 3
Heat 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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Nutritional Facts
- Nutrition Description:
- Per serving ( ¼ of the recipe):
- Calories:
- 570
- Fat:
- 16 g
- Saturated Fat:
- 2 g
- Carbs:
- 71 g
- Fibre:
- 3 g
- Sugar:
- 5 g
- Cholesterol:
- 75 mg
- Protein:
- 36 g
- Sodium:
- 570 mg