- Prep Time
- 5 mins
- Total Time
- 40 mins
- Serves
- 4
Ingredients
- ¼ cup
- olive oil, divided
- 60 mL
- 3
- cloves garlic, minced
- 2 tsp
- herbes de Provence
- 10 mL
- ¾ tsp
- each salt and pepper, divided
- 4 mL
- 2
- whole trout, 1 lb/500 g each
- 6
- slices prosciutto
- 2 cups
- grape tomatoes
- 500 mL
Directions
Step 1
Preheat oven to 400ËšF (200ËšC). Stir 3 tbsp (45 mL) oil with garlic, herbes de Provence, 1/2 tsp (2 mL) each salt and pepper. Rub on outside and inside fish. Set aside.
Step 2
On work surface, arrange 3 slices prosciutto side by side, slightly overlapping. Place fish in center of prosciutto and wrap slices around fish. Place fish on parchment paper-lined baking sheet, with prosciutto seam-side down. Set aside.
Step 3
Toss grape tomatoes with remaining oil, salt and pepper. Scatter on lined baking sheet around fish.
Step 4
Bake 20 to 25 min. until fish is cooked through and beginning to flake, tomato skins are blistered, and prosciutto is crispy. Let stand 5 min. before serving.
Tip
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition Facts
- Nutrition Description:
- Per serving (¼ recipe)
- Calories:
- 240
- Fat:
- 17 g
- Saturated Fat:
- 3 g
- Carbs:
- 4 g
- Fibre:
- 1 g
- Sugar:
- 2 g
- Cholesterol:
- 75 mg
- Protein:
- 17 g
- Sodium:
- 610 mg
