This recipe that inspired me was for Monkfish, however it isn't a common fish in Australia so I went for the freshest available on the day that was oven roast well.The piece of fish was around 1kg and was cut in half by the fishmonger so as to sandwich together, it served 6.
60g Butter, softened, extra for dotting
1 Tbspn chopped chives
1 Tbspn chopped flat-leaf parsley
1 tspn finely grated lemon zest
1-2 Tbspns of Capers finely chopped
1 Garlic clove minced
1kg of Norwest Snapper, skin removed, cut into two fillets
8 slices proscuitto
2 lemons quartered
Mix all the butter ingredients together. Lay each slice of proscuitto on a work surface so that they overlap slightly looking like scales. Place one fish fillet on the laid out proscuitto, and spread the fillet with the butter mixture. Lay the other fillet on top so that the thinner part is laying on the thicker part of the other fillet giving you an even thickness.
Wrap the proscuitto around the fish and tie with a piece of kitchen string about 2.5cm apart. Place in a baking tray and dot with a few small bits of butter. This can now be refrigerated until you are ready to cook.
|Wrapped Fish before baking|
I quickly fried some caperberries in olive oil so they went crispy as a garnish. Caperberries are capers still attached to their stalks, so they look pretty! I just got them from the local supermarket.