Julie Le Clerc: Prosciutto-Wrapped Tarakihi With Rocket Pasta

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

400g vermicelli pasta

1 clove garlic, peeled

150g rocket

olive oil

sea salt and freshly ground black pepper

4 tarakihi fillets, boned

2 roast capsicums (available from supermarket deli sections)

8 slices prosciutto

olive oil for frying

lemon wedges to serve


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 1/4 cup olive oil in the bowl of a food processor. Process to form a smooth paste and season with salt and pepper to taste.

3. While the pasta is cooking, lay fish fillets out on a work surface. Season with salt and pepper and lay half a roast capsicum on each. Roll up to enclose the capsicum and securely wrap each portion in two slices of prosciutto.

4. 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. Serve fish on top of rocket pasta with lemon wedges on the side. Serves 4.

* More of Julie Le Clerc's recipes are available in viva, part of your Herald print edition every Wednesday.