Steemit Culinary Challenge #13: Prosciutto-Wrapped Parsley Pesto Fish with Zucchini Noodles and Cherry tomatoes

A surf and turf combination with an Italian twist. This is a quick and very tasty dish! The pesto and prosciutto give the fish a surprising new flavor.

Ingredients

For the pesto

2 cups fresh parsley, packed
2 cloves garlic
1-ounce parmesan cheese
1/4 cup roasted pine nuts
1/4 cup olive oil
sea salt to taste

For the spiralized veggies

1 big zucchini, spiralized (I used a mix of yellow and green zucchini)
1 cup cherry tomatoes, halved
1/2 cup onion, finely chopped
1-2 cloves garlic, minced
1/2-1 tbsp. balsamic vinegar
Sea salt to taste
Black pepper to taste
Dried Oregano to taste

For the fish

14-ounce white sea fish filet of your choice
2.5 oz prosciutto
1 cup fresh spinach
Black pepper to taste
1-2 cups arugula

Directions

1. Cut all vegetables and spiralize zucchini.
   
2. Combine all pesto ingredients in a small blender or food processor and blend until smooth texture. Set aside.
   
   
3. In a skillet or pan, heat cooking oil over medium heat. Add onions and stir well. Reduce heat to low and cook the onions until softened, not browned. Stir regularly.
4. Meanwhile, add 2-3 slices of prosciutto to a cutting board. Place the fish in the middle. Top the fish with fresh spinach leaves. Season with black pepper. Fold prosciutto over the fish.
   
   
5. Heat unsalted butter or olive oil over medium-low heat. Cook fish on both sides until the prosciutto is crisp and fish is cooked through. Cook 3-4 minutes on one side, flip, reduce heat to low and cook for 5-7 minutes.
   
   
6. When the onions are soft, add garlic and cook for a 1 minute more. Increase heat to medium and stir in cherry tomatoes. Cook while stirring for 1-2 minutes or until just softened. Add zucchini noodles, season with balsamic vinegar, salt, pepper, and oregano to taste.
   
7. Add arugula to a plate, top with zucchini noodles and serve with fish and pesto sauce.

Enjoy!

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