Kingklip with Pesto & Prosciutto
Kingklip with Pesto & Prosciutto
Servings: 4 generous servings
This impressive dish is super easy and quick to prepare. Let the ingredients do the talking (there are only a handful of them)!
Print Recipe
Ingredients
- 2 fillets MCF Kingklip If using frozen, thaw completely and pat dry before use
- pinch sea salt
- 1 pack Ryan Boon prosciutto
- 4 Tbsp crème fraiche
- 3 Tbsp Pesto Princess pesto Flavour of your choice
Instructions
- Preheat your oven to 180℃
- Lightly season the fish all over (remember that the prosciutto is salty too)
- Portion the kingklip into pieces, then wrap each piece in a slice of prosciutto
- Dollop the the crème fraiche around the fish and on the exposed bits of fish (not on the prosciutto). Then dot the crème fraiche with the pesto and give it a bit of a smear.
- Bake the fish in the oven for 15-20 minutes until the fish is cooked through and the prosciutto is crispy.
