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Pesto Prosciutto with Perch and Grits

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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

2 limes

1/2 lemon

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.

Pesto Prosciutto with Perch and Grits