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Roasted prosciutto wrapped groper with fennel broth

Method

  • Preheat oven to 210°-220°C. 
  • Heat a lightly oiled non-stick pan and gently saute the fennel, capsicum and garlic until softish. Add the wine and cook down until almost dry, continually stirring. Then add the tomatoes with the chilli flakes, ½ cup stock, the orange juice and zest. Mix well and gently cook until the fennel is tender and the tomatoes have collapsed, stirring and adding more stock as needed. Add 1 tspn chopped fennel leaves, mix well and taste for seasoning.
  • While the sauce is cooking, wrap each piece of fish in 2 slices of prosciutto. Then lightly oil a large pan (that can go into the oven) and cook the fish, seam side down, in the oven for 7-8 mins.
  • Spoon sauce in the centre of individual plates, top with the fish and serve with your favourite green vegies on the side.

Ingredients

  • olive oil spray
  • 2 fennel bulbs, core & damaged leaves removed & finely sliced 
  • ½ large yellow capsicum, finely sliced
  • 1 garlic clove, crushed 
  • a good splash of dry white wine
  • 1 punnet cherry tomatoes, halved or quartered
  • a pinch of chilli flakes
  • 1 cup vegetable stock
  • juice & grated rind of 1 orange
  • 4 x 150-160 gm groper steaks
  • 8 fine slices prosciutto

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm