All-in-one fish supper

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Any white fish fillets work well in this delicious light fish supper packed with flavours from the Mediterranean


  • 2 slices prosciutto or similar
  • 3 tbsp olive oil
  • 2 red peppers, thinly sliced
  • 2 red onions, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 280g jar artichoke hearts, drained
  • handful black olives
  • ½ tsp chilli paste or powder
  • splash of white wine
  • 4 fish fillets, such as bass or bream


  1. Tear each slice of prosciutto in half. Heat a little oil in a large frying pan, add the prosciutto, cook quickly until crisp, then remove. Add the remaining oil to the pan and heat through. Add the peppers, onions and garlic and cook gently, stirring from time to time, for about 10 mins or until softened.
  2. Add the artichoke hearts, olives, chilli and wine, then season and cook for a couple of mins. Season the fish and lay it on top of the vegetables. Cover the pan tightly with a lid or foil and cook for 5-6 mins until the fish is cooked through. Scatter with prosciutto and serve with crusty bread.

Recipe from Good Food magazine, August 2014

By Mary Cadogan

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