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Prosciutto wrapped Blue Eye with pesto


  • Preheat oven to 200°C.
  • Lay 3-4 prosciutto slices on a workbench, overlapping a little. Top with a piece of fish and smear with pesto. Then top with another piece of fish, sprinkle with ground pepper and wrap up. Repeat the process.
  • Spray a large oven tray with oil and place the fish parcels on top. Scatter the tomatoes, olives and basil leaves around. Then sprinkle with oil, season and cook in the oven for about 15-20 mins.
  • Serve with a simple green salad on the side.


  • 16-20 slices of prosciutto
  • 8 x 100 gm Blue Eye fillets (or any other 'steaky' fish)
  • pesto
  • sea salt & freshly ground pepper
  • olive oil spray
  • 1-2 punnets cherry tomatoes
  • 16-20 black olives
  • 8-10 basil leaves, torn
  • olive oil

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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