2 perch fillets
4 slices prosciutto
1/2 red capsicum, finely diced
6 snow peas, finely diced
1/4 continental cucumber, grated
2 cloves garlic
1 tbsp pesto
1 can creamed corn
3 tbsp thickened cream
200 ml natural yoghurt
Extra virgin olive oil
Massage the fish fillets with pesto. Cover each fillet with a piece of prosciutto, then wrap with another piece. Place onto a baking tray, drizzle with oil and pop under the grill for 8 – 10 mins.
To make the grits, in a pan with a good splash of oil, tumble in the capsicum, snow peas and 1 clove of finely chopped garlic. Cook until slightly soft, then squeeze in the lime juice, pour in the creamed corn, cream and stir to combine. Simmer until thick.
Into a bowl, mix together the cucumber and yoghurt. Grate in the remaining garlic, squeeze in the lemon juice, add a splash of oil and stir to combine.
Line plates with the grits, lay the fish on top and drizzle with cucumber dressing.