Prosciutto-wrapped tarakihi with rocket pasta

Carolyn Robertson

Quickly prepared old favourites are a lifeline for a busy cook.

Ingredients

400 g	Vermicelli
1 clove	Garlic, peeled
150 g	Rocket
1	Olive oil
4	Tarakihi fillets, boned (Main)
2	Roasted capsicum, available from supermarket deli sections
8 slices	Prosciutto
1 to fry	Olive oil
1 to serve	Lemon, cut into wedges

Directions

1. Cook pasta in plenty of boiling salted water for 8-10 minutes until al dente or according to packet instructions. Drain well and toss with rocket sauce.
2. To make rocket sauce, place garlic, rocket and ¼ cup olive oil in the bowl of a food processor.
3. Process to form a smooth paste and season with salt and pepper to taste.
4. While the pasta is cooking, lay fish fillets out on a work surface.
5. Season with salt and pepper and lay half a roast capsicum on each.
6. Roll up to enclose the capsicum and securely wrap each portion in two slices of prosciutto.
7. Heat a large non-stick frying pan, add a little oil and cook fish over a medium heat for 3-5 minutes on each side.
8. Serve fish on top of rocket pasta with lemon wedges on the side.