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Prosciutto-Wrapped Haddock

 Prosciutto-Wrapped Haddock
A friend made this main dish for me when I was in college. It redefined my idea of Italian cooking. Prosciutto and pesto complement the mild-flavored fish.—Kendra Doss, Kansas City, Missouri
4 ServingsPrep/Total Time: 30 min.


  • 1/3 cup fresh basil leaves
  • 2 tablespoons grated Parmesan cheese
  • 2 garlic cloves, halved
  • 1 tablespoon pine nuts, toasted
  • 1/8 teaspoon salt
  • Dash crushed red pepper flakes
  • Dash pepper
  • 1/4 cup plus 3 tablespoons olive oil, divided
  • 1/4 cup chopped tomatoes
  • 4 haddock fillets (6 ounces each)
  • 4 thin slices prosciutto or deli ham


  • Place the basil, cheese and garlic in a food processor; cover and
  • pulse until chopped. Add the pine nuts, salt, pepper flakes and
  • pepper; cover and process until blended. While processing, gradually
  • add 1/4 cup oil in a steady stream. Stir in tomatoes.
  • Spread 1 tablespoon pesto over each fillet; wrap with a prosciutto
  • slice. Place on a greased 15-in. x 10-in. x 1-in. baking pan and
  • brush with remaining olive oil. Bake at 400° for 10-15 minutes
  • or until fish flakes easily with a fork. Yield: 4 servings.
Nutritional Facts: 1 serving equals 416 calories, 28 g fat (5 g saturated fat), 113 mg cholesterol, 502 mg sodium,

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Prosciutto-Wrapped Haddock (continued)

Nutritional Facts: 1 g carbohydrate, trace fiber, 38 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.