This recipe is adapted from a beautiful picture I saw in an issue of More magazine last year. It is a perfect quick weeknight recipe—very satisfying and light and healthy at the same time. Just this is enough for my family—but you could easily add some roasted potatoes as a side dish if you would like to have a more substantial meal.
Prosciutto Wrapped Fish with Garlicky Spinach
4 small firm white fish fillets (halibut or tilapia have worked well for me)
8 thin prosciutto slices, halved into 2-inch strips
2 tablespoons of unsalted butter
1 tablespoon of extra virgin olive oil
2 small garlic cloves, minced
1 pound fresh spinach leaves, trimmed and washed
Kosher salt and freshly ground black pepper
A small wedge of fresh lemon
Preheat the oven to 400 degrees. Cut each fillet into 4 pieces, you should end up with 16 rectangular pieces of fish. Wrap each piece of fish with a prosciutto strip.
In a skillet, heat the butter over medium high heat. Add the fish fillets and sauté them until the prosciutto is lightly browned on all sides. Remove the fillets to a baking sheet and place in the oven to finish cooking—for about another 5 to 10 minutes depending on the thickness of the fish.
While the fish is cooking, add the olive oil to the skillet, then the garlic and sauté the garlic for just a few seconds. Add the spinach and sauté until just wilted. Lightly salt and pepper the spinach and lightly squeeze about a teaspoon of fresh lemon juice over.
Place a mound of spinach in the center of each plate, top with the fish and serve immediately.