Prosciutto-Wrapped Haddock with Spring Pasta

Prep time: 15min
Total time: 25min
Serves: 4
5 oz
4 haddock fillets or other firm white-fleshed fish
150 g
4
slices prosciutto
60 mL
olive oil, divided
¼ cup
12 oz
orecchiette pasta (or other small pasta)
340 g
1 cup
frozen peas
250 mL
3
cloves garlic, minced
3 cups
packed baby arugula
750 mL
¼ tsp
each salt and pepper
1 mL
¼ cup
chopped fresh basil
60 mL
Per serving ( ¼ of the recipe):
calories
570
fat
16 g
saturated fat
2 g
carbs
71 g
sugar
5 g
protein
36 g
cholestrol
75 mg
fibre
3 g
sodium
570 mg

Directions

  1. Wrap each haddock fillet with a prosciutto slice; secure with toothpick if needed. Heat half the oil in large, non-stick skillet set over medium heat. Cook wrapped fillets 4 to 6 min. per side or until prosciutto is crispy and haddock is just cooked through and starts to flake. Transfer fish to plate and keep warm. Reserve skillet for later use.

  2. Meanwhile, in large saucepan, cook pasta according to package directions, adding peas in the last min. of cooking. Reserve ⅓ cup (75 mL) pasta water. Then drain pasta and peas.

  3. Heat remaining oil in reserved skillet set over medium heat. Cook garlic 1 to 2 min. until softened. Mix in pasta, peas, arugula, salt, pepper and reserved pasta water. Stir in basil just before serving. Divide pasta among 4 plates, and top each with fish.