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Prosciutto-Wrapped Haddock Recipe

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings


  • 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


  • 1. 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.
  • 2. 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 each: 416 calories, 28g fat (5g saturated fat), 113mg cholesterol, 502mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 38g protein.

Reviews for Prosciutto-Wrapped Haddock

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PrplMonky5 User ID: 6612040 230253
Reviewed Jul. 27, 2015

"I was feeling lazy so I just bought pre-made basil pesto, and added some chopped tomato to it. I also used tilapia instead of haddock, since that's what we had in the freezer. It tasted absolutely wonderful! My husband and I loved it so much, best fish receipe I've ever used. Unfortunately, there was so much grease (the oil from the pesto, the greased baking dish, AND brushed olive oil on top), that it made me feel a bit sick afterwards. I will try this again but will definitely cut back on all the oil, which I think is unnecessary. 5 stars for taste, minus 1 for too much grease/oil."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.