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Prosciutto-wrapped tarakihi with rocket pasta
( SERVES 4 )

NZ Herald

Photo by Carolyn Robertson

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Quickly prepared old favourites are a lifeline for a busy cook.

400 g	Vermicelli
1 clove	Garlic, peeled
150 g	Rocket
1	Olive oil
4	Tarakihi fillets, boned
2	Roasted capsicum, available from supermarket deli sections
8 slices	Prosciutto
1 to fry	Olive oil
1 to serve	Lemon, cut into wedges

Cook pasta in plenty of boiling salted water for 8-10 minutes until al dente or according to packet instructions. Drain well and toss with rocket sauce.
To make rocket sauce, place garlic, rocket and ¼ cup olive oil in the bowl of a food processor.
Process to form a smooth paste and season with salt and pepper to taste.
While the pasta is cooking, lay fish fillets out on a work surface.
Season with salt and pepper and lay half a roast capsicum on each.
Roll up to enclose the capsicum and securely wrap each portion in two slices of prosciutto.
Heat a large non-stick frying pan, add a little oil and cook fish over a medium heat for 3-5 minutes on each side.
Serve fish on top of rocket pasta with lemon wedges on the side.