Ingredients:
- 1 red pepper , deseeded and cut into large dice
- 1 green pepper , deseeded and cut into large dice
Directions:
- Cut the fish into two portions and wrap each portion in two slices of prosciutto. Secure with a toothpick.
- Place the onion, pepper, tomatoes, rosemary, capers and olives in a large non-stick roasting tin, drizzle with oil and season with salt and freshly ground black pepper.
- Place in a preheated oven at 400F for 10 minutes. Stir the vegetables then place the fish fillets on top and return to the oven for a further 15 minutes or until the fish is cooked.
- Arrange the cooked vegetables on two large warm plates, top with the fish parcels and drizzle with balsamic vinegar.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 547.63 Kcal (2293 kJ) | ||
| Calories from fat | 321.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.77g | 55% | |
|---|---|---|---|
| Cholesterol | 58.08mg | 19% | |
| Sodium | 702.37mg | 29% | |
| Potassium | 1576.88mg | 34% | |
| Total Carbs | 28.21g | 9% | |
| Sugars | 16.48g | 66% | |
| Dietary Fiber | 8.43g | 34% | |
| Protein | 29.38g | 59% | |
| Vitamin C | 210.8mg | 351% | |
| Iron | 1.6mg | 9% | |
| Calcium | 176.8mg | 18% | |
| Amount Per 100 g | |||
| Calories | 78.32 Kcal (328 kJ) | ||
| Calories from fat | 46.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.12g | 55% | |
|---|---|---|---|
| Cholesterol | 8.31mg | 19% | |
| Sodium | 100.46mg | 29% | |
| Potassium | 225.53mg | 34% | |
| Total Carbs | 4.03g | 9% | |
| Sugars | 2.36g | 66% | |
| Dietary Fiber | 1.21g | 34% | |
| Protein | 4.2g | 59% | |
| Vitamin C | 30.2mg | 351% | |
| Iron | 0.2mg | 9% | |
| Calcium | 25.3mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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