This is the second white fish recipe from Bittman’s roundup. So good, so simple. The fish gets nice and crisp.
20 oz turbot (or any thick white fish), cut into 4 pieces
8 slices prosciutto
about 15 leaves basil
salt and pepper
1 tsp olive oil, plus a little cooking spray
Take two slices prosciutto and overlap next to each other. Put 3 basil leaves on top. Season fish with salt and pepper. Wrap 1 piece of fish in basil/prosciutto. Repeat with all 4 pieces of fish.
Heat nonstick skillet with oil (add a little cooking spray). Cook fish about 5 minutes per side (140 degrees inside) in two batches (there will be enough fat from the prosciutto for the second batch). Garnish with remaining basil, chopped.
WW Points: 5 per serving (4 servings)