Quick prosciutto haddock with butter bean mash
- January 2009
- Serves 2
- Hands on time 12 mins
A quick and easy fish recipe for two people. Haddock is wrapped in prosciutto and cooked with pesto alongside butter bean mash, all in under 15 minutes.
- Dairy-free recipes
- Gluten-free recipes
- 2 x 180g skinless haddock fillets
- 2 slices prosciutto
- 6 ready-roasted tomatoes (from a jar)
- 1 tbsp fresh pesto
- 2 tbsp olive oil
- 400g can butter beans
- 2 tsp ready-chopped garlic (from a jar) or 2 garlic cloves, chopped
- 100ml vegetable stock
- Fresh basil leaves
- Season the haddock fillets with black pepper. Lay out 2 slices prosciutto on a work surface, top with the tomatoes, then a haddock fillet and spread the top of the fish with the pesto. Wrap the prosciutto around the fish. Repeat to make 2 fish parcels.
- Heat 1 tbsp olive oil in a large frying pan and cook the parcels for 2-3 minutes each side, until the fish is opaque and cooked through. Meanwhile put the butter beans in a small pan with the garlic and vegetable stock.
- Bubble over a medium heat for 5 minutes, then blitz in a food processor with the remaining olive oil. Season and spoon between plates. Place the haddock on top and finish with a drizzle of fresh pesto. Serve with a handful fresh basil leaves.
You can substitute butter bean mash for regular mash and haddock for cheaper pollack if you like.
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