Last Minute Entertaining

Prosciutto Wrapped Snapper with Vanilla Oil

Ten minutes. Succulent fish, crispy aromatic wrap, sweet subtle oil, tart crunchy garnish - very satisfying indeed. Try.

Serves 4

2 Snapper or Perch Fillets, skinned
4 slices of Prosciutto di Parma
small handfuls of Baby Frisee and Radicchio
juice of 1/4 Lemon
1/2 tsp Balsamic Vinegar
1/2 tsp Orange Blossom Honey
EVOO
Sea Salt
Black Pepper
Vanilla Oil*

- Coat fillets with black pepper. Wrap each fillet with 2 slices of Prosciutto.
- Get a pan really hot. Add a dash of EVOO and sear fillets for 4 mins a side.
- While searing the fish, whisk L.J, honey, vinegar, EVOO, salt and pepper. Dress greens lightly.
- When fish is done, remove from pan and allow it to rest for 30secs.
- Slice fish, add greens on top and drizzle vanilla oil.

*If you can't find it anywhere then this is how you make it:
500ml Light Olive Oil
1 Vanilla Pod

- Score pod into half and drop it in a bottle of light olive oil for 3 days.

Can be stored for months. Shake before use.